I don’t eat much dairy anymore, so I had been on a search for a dairy-free, creamy, broccoli soup. My sister-in-law also eats a plant based diet, and at a family gathering she brought the most amazing soup recipe. It was creamy and had layers of flavor, and I really couldn’t believe it was dairy free! When she shared the recipe with me, I saw that from Forks Over Knives Cookbook, which made me smile, as it was a recipe that had caught my eye and I had even marked the page of my Forks Over Knives cookbook.
1 rounded cup raw cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 Cups if you use frozen broccoli & stems)
2 teaspoons dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
2. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper. Bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
3. Add the cashew mixture to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve.
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Have you seen Forks Over Knives yet? It is a great film, one that really changed my views on food. Below is the trailer. I believe it is on Netflicks, or you can buy the DVD here.
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Katie Leigh
October 1, 2013 at 11:09 pmYou have changed my life! my Chinese Medicine Therapist has me on a “Dampness Diet” which means no sugar, vinegar, yeast, soy, dairy or alcohol for a month while I detox and then basically live on the Paleo diet after that, your blog is helping me to not be hungry!
Melanie Valencia
January 23, 2013 at 11:07 pmThis soup was AMAZING!!! Thank you SO much for sharing.
Deb Reynolds
May 23, 2012 at 7:27 pmEating this right now! It is wonderful! Thanks so much !
Kerry
April 29, 2012 at 2:54 pmThis looks so good! I will try it this week. I also have used beans as a soup thickener/cream substitute with great results. Got that tip from the Food Babe blog 🙂
Melissa
April 27, 2012 at 10:02 pmhow many does this serve? Also, what if I don’t have a hand blender? 🙁
Patricia
April 27, 2012 at 2:23 pmAmy, you make everything look so good, and sound so simple!!
That is an excellent video clip – thank you!
Patricia
Mary Ellen
April 26, 2012 at 10:40 pmThis soup looks so good Amy! I am liking Lee Anns comment tip above about freezing small portions of the chopped items!
I did a post (finally-sorry it has taken so long!) about my lovely win in February – I want to thank you again for blessing me with this beautiful necklace!
bee blessed
mary
Miriam
April 26, 2012 at 11:34 pmI can’t wait to try this! We use cashew “cream” in lots of our recipes to get that creamy taste that we miss so much from dairy. We have a few mac & “cheese” recipes that are just perfect for cashew cream.
Lee Ann
April 26, 2012 at 3:38 pmOh man that looks so good! Can’t wait to try it! A little tip about the “soup starter”. I chop a whole bunch at one time (especially in the fall when soup season starts.) Then I freeze small portions of onion, carrots, celery mixed together. It saves so much time! I just dump the frozen contents of the container in a little oil and start my soup!