Creamy and tasty, a truly vegan and healthy option. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.
Info
Prep time
Cook time
Total time
Servings
15 mins
20 mins
35 mins
4
Ingredients
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
Steps
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.
