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Vegan Cream of Broccoli Soup

May 10, 2012

Don’t let this title scare you if you’re not vegan. This soup is amazing! This, in my opinion, is the greatest discovery of all time when it comes to healthy soups: You can make a creamy soup without the cream but with cashews instead! I saw this recipe while flipping through VegNews magazine and I couldn’t believe it till I tried it. And baby, I’m a believer! 

vegan broccoli soup


I usually will turn away from a soup if it involves the words “cream of”. These words usually mean full of fat and full of unwanted calories. When I eat vegetable soup, I want it to be hearty, healthy, comforting, light, and tasty – this cream of broccoli is all of the above.

Vegan Cream of Broccoli Soup

Adapted from VegNews
Serves 4


  • 1 Cup raw cashews
  • 2 Quarts vegetable broth
  • 1 Tablespoon coconut oil
  • 1 Yellow onion
  • Half a cauliflower
  • 2-3 Medium sized broccoli stalks
  • 3 Garlic cloves
  • 2 Teaspoons marjoram
  • 1 Teaspoons salt
  • Fresh ground pepper

To Do:

  • Chop the onion, cauliflower and broccoli into medium sized pieces. Mince the garlic.
  • Heat the coconut oil in a large soup pot and saute the veggies and marjoram in it for about 5 minutes.
  • Meanwhile, grind the cashews in a blender or food processor until it turns into a powder.
  • Add 1/2 cup of the vegetable broth to the cashew powder and blend into a milky paste.
  • Add the rest of the veggie broth to the pot with the veggies along with the cashew cream, salt and fresh ground pepper.
  • Simmer for about 20 minutes – until all the vegetable are soft. 
  • Use an immersion blender (Or regular blender in sections) to blend the soup until there are no longer any chunky pieces.  
  • Enjoy the masterpiece you have created. 

vegan broccoli soup

One Comment leave one →
  1. Tanya b. permalink
    May 24, 2012 1:25 pm

    Amazing!!!! So good, can’t believe the flavor!

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