Vegan recipes Veganuary 2022

Creamy Cashew & Broccoli Soup

Creamy Cashew & Broccoli Soup in a bowl

Preparation Time
10m

Cooking Time
30m

Serves
approx 1.3 l (about four persons’ worth)

I love making and eating this broccoli soup because it’s delicious! It’s also creamy and comforting, full of health, and can be used in a few different ways.

This broccoli soup will always feel reassuring to me. During U.K. coronavirus lockdowns in 2020, the world felt a very scary place indeed. My husband and I did a lot of hiking in some really rural and remote areas of our county. We enjoyed open air; the sanctuary and solitude; and the beautiful scenery. Our picnicking skills reached new heights, and this soup was an integral part of many day hikes. We make it now when we want to feel calm and cared for.

This broccoli soup also feels incredibly full of health – I think it’s something about the vibrant green colour – and I really enjoy the feeling of using an entire head of broccoli. It feels like feeding my family in the best way I know. The ingredients for this soup contain protein, a good whack of healthy fats, and vitamins and minerals including vitamin A, vitamin B, vitamin K, iron, calcium, folate, copper, manganese and phosphorus.

Finally, this soup is an overachiever, and is secretly two meals in one: it’s fantastic as soup, but also thick and tasty enough to hold its own as sauce for pasta or potatoes. It takes cheese incredibly well.

If nutrition information is your thing, I’ve included appropriate basic nutrition information below the recipe. If that level of detail is not for you, feel free to ignore.

I’d love to see your creations should you make this recipe – do let me know in the comments below, or go ahead and tag me @wholemealmum or #wholemealmum, so I can see!


Ingredients

Makes approx 1.3 litres (about four persons’ worth)

  • One very good glug of rapeseed oil (approx 4tsp)
  • 1 medium head broccoli (approx 400g)
  • 1 medium onion
  • Half a cup/ 70g cashew nuts
  • 1l stock (I use the vegan marigold bouillon powder – 1000ml water+ 4tsp stock powder)
  • 2 bay leaves
  • Salt and pepper to taste

Method

broccoli in a white colander
  1. Chop and sauté the onion in the rapeseed oil in a heavy-bottomed pan.
  2. Wash and roughly chop the broccoli into bite size pieces. Use the whole broccoli, including the stalk. Cut any leathery outer skin off the stalk.
  3. Make the stock.
  4. Add the stock, broccoli, and pepper to the pan.
  5. Blend the cashews in a high speed blender til they are a very fine flour. Add to the pan.
  6. Bring to the boil, put a lid on the pan & leave to simmer on a very low heat for 15-20 minutes, stirring occasionally until the broccoli is falling apart. If the broccoli is not well done, the soup will be lumpy.
  7. Remove the bay leaves from the pan.
  8. Leave the soup to cool for a little while.
  9. Blend the broccoli soup until smooth.
  10. Taste & reseason if appropriate.
broccoli soup in a casserole pan

Creamy Cashew & Broccoli Soup

I love making and eating this broccoli soup because it’s delicious! It’s also creamy and comforting, full of health, and can be used in a few different ways.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine british
Servings 4
Calories 203 kcal

Ingredients
  

  • 4 tsp rapeseed oil one very good glug
  • 1 medium head broccoli approx 400g
  • 1 medium onion
  • 70 g cashew nuts
  • 1 l stock I use Marigold vegan bouillon
  • 2 bay leaves
  • Salt and pepper to taste

Instructions
 

  • Chop and sauté the onion in the rapeseed oil in a heavy-bottomed pan.
  • Wash and roughly chop the broccoli into bite size pieces. Use the whole broccoli, including the stalk. Cut any leathery outer skin off the stalk.
  • Make the stock.
  • Add the stock, broccoli, and pepper to the pan.
  • Blend the cashews in a high speed blender til they are a very fine flour. Add to the pan.
  • Bring to the boil, put a lid on the pan & leave to simmer on a very low heat for 15-20 minutes, stirring occasionally until the broccoli is falling apart. If the broccoli is not well done, the soup will be lumpy
  • Remove the bay leaves from the pan.
  • Leave the soup to cool for a little while.
  • Blend the broccoli soup until smooth.
  • Taste & reseason if appropriate.
Keyword broccoli, cashew nuts, soup, vegan soup

Nutrition

Approximate nutrition information for the whole broccoli soup recipe / per serving (a quarter of the recipe)

  • Energy: 813kcal / 203kcal
  • Protein: 26.3g / 6.6g
  • Carbohydrates: 57.5g / 14.4g
  • Fat: 51.2g / 12.8g

Notes

Can I freeze this soup?

Yes. This soup freezes and thaws very well. We freeze individual servings, in tubs. You could also freeze the whole pan. I recommend defrosting slowly in the fridge.

Can I make this recipe ahead?

Yes. We often chop or make this dish the day before we want to eat it, and leave it in the fridge. Alternatively, you can chop the vegetables ahead of time, and store them in the fridge.

I don’t have the ingredients. What can I swap or substitute?

Onion: swap for two cloves of garlic
Cashew nuts: Use ground almonds (or whole almonds blended in a nutribullet), and blend in a nutibullet when cold, to make the soup silky smooth
Stock powder: swap for additional salt and pepper, to taste

wholemealmum

Mother of a baby girl, born in July 2021. Finding my way with it all. Recipes, parenting, and walking.

You may also like...

Leave a Reply

Your email address will not be published.

Recipe Rating