For Real: A Tasty Vegan Cream of Broccoli Soup

I find soups are such a wonderful way to get veggies in and create lots of leftovers.  This is a perfect, creamy, nutrient dense soup for anyone that is “dairy free.”

What you need:

  • 1 cup raw cashews
  • 5 cups vegetable (can use chicken) broth, divided
  • 2 Yukon gold potatoes, cut into 1/2 inch cubes
  • 2 tbsp avocado oil
  • 1 onion finely chopped
  • 4 1/2 cup chopped broccoli
  • 1 tsp dried basil
  • 1 tsp fine sea salt
  • 1/4 tsp black pepper
  • optional:  dash of cayenne


  1.  Blend cashews and 1 cup vegetable broth in blender until smooth.
  2. Heat avocado oil over medium heat in large pot and saute onions until translucent.  Pour the remaining 4 cups of vegetable broth into the large pot and add the potatoes.  Bring to a simmer, cover, and cook for 5 minutes.  Stir in broccoli and basil (and cayenne) and return to simmer.  Cover and cook until potatoes are tender.
  3. Stir cashew mixture into soup; add salt and black pepper.  Bring to a simmer and immediately remove from heat.  Transfer half (or all if you prefer smooth texture) to blender and blend until smooth.  Return soup to pot, stir, and serve.