This easy creamy vegan broccoli soup recipe is so good, no one will know it’s vegan!
Easy Creamy Vegan Broccoli Soup
Before I divulge the recipe for creamy vegan broccoli soup, let’s take a moment to talk nuts. You may have heard that nuts are bad for you because they are high in fats. A study published in April of 2018 in the International Journal of Epidemiology found that contrary to popular belief, nuts and seeds can lower your cardiovascular risk.
In fact, the study showed that people who consumed large amounts of protein from nuts and seeds experienced a 40-percent reduction in cardio vascular disease. Those who depended mostly on animal protein sources had a 60-percent increase in cardiovascular disease.
In other words, if you want to reduce your risk of cardiovascular disease, you might want to incorporate more nuts into your diet and learn to depend less on animal-based protein sources. This recipe for creamy vegan broccoli soup will help you. It helps if you have a high-speed blender (such as a Blendtec or Vitamix), but you don’t have to have one.
Just in case you wondered, I grew up eating vegetarian, but I cook for carnivores. My husband grew up eating meat (mostly meats grown at home), and we have three adolescents rooming and boarding with us that also grew up eating meat. I test my recipes on the carnivore crowd in order to make sure that my meat-free taste buds don’t lie about the recipes. I only publish recipes that pass my carnivore crowd test (aka, “Mrs. Ojeda, when are you going to make this again? It’s good!”)Print
Try this easy creamy vegan broccoli soup recipe! It combines the heart-healthy benefits of vegetables with protein from nuts–a win-win combination.
2 cups of water
1 1/2 cups of raw cashews
2 tsp. salt
2 Tbs. nutritional yeast
1 Tbs. olive oil
1/2 cup onion, finely chopped
1 clove of garlic,2 lbs of broccoli heads, chopped into small squares (about 8 cups)
dash of cayenne pepper
In a medium-sized saucepan, heat the olive oil on medium-low while you chop the onions, garlic, and broccoli.
Sauté the onions and garlic until they are limp, and then add the chopped broccoli and 1/2 cup of water. Stir well and cover. Stir every three minutes while you prepare the soup base.
In a high-speed blender, add the first four ingredients. If you have a Blendtec, select the ‘Soup’ button and walk away. Otherwise, blend on high for 5-6 minutes.
Once the broccoli is tender, pour the soup base on top. Use another cup of water to rinse out the blender jar and add to the soup.
Bring the soup to a simmer over medium-low heat, stirring occasionally (about 5 minutes).
- Serving Size: 12 oz
- Calories: 280
- Sugar: 3.9 g
- Sodium: 652.4
- Fat: 13.2
- Saturated Fat: 2.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 26.5
- Fiber: 7.3g
- Protein: 16.9
- Cholesterol: 0mg