Vegan Broccoli Soup

4.8
(183)

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 cup raw cashews

  • 5 cups vegetable broth, divided

  • 2 Yukon Gold potatoes, cut into 1/2-inch cubes

  • 1 onion, finely chopped

  • 4 ½ cups coarsely chopped broccoli

  • 1 teaspoon dried basil

  • 1 teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper

Directions

  1. Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

  2. Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.

  3. Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

232 home cooks made it!

Nutrition Facts (per serving)

353 Calories
16g Fat
45g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 353
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 14%
Sodium 1059mg 46%
Total Carbohydrate 45g 16%
Dietary Fiber 8g 28%
Total Sugars 9g
Protein 13g 26%
Vitamin C 112mg 124%
Calcium 99mg 8%
Iron 8mg 42%
Potassium 819mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.