Cashew Cream of Broccoli Soup
I just love a good flavorful bowl of soup! When Jason and I were taking turns being sick a few weeks back, Jason asked for soup. I made a cream of tomato one night and then this cream of broccoli. I basically used the same formula for each, a small handful of cashews, and two huge handfuls of vegetables, water, and whatever seasoning just smells right. I know that sounds a bit odd, but smelling the seasoning taught me how to combine spices to make foods taste good! I was a late bloomer, and when it came to cooking I was 18 before I started to enjoy it. At the time I didn't know which spices would make different foods taste good! It all kind of started when I discovered cumin while mashing a can of chili beans. I smelled the cumin and thought that it smelled exactly how I wanted my beans to taste! Fortunately I didn't put in too much and the rest is history. From then on I followed what I called the Smell and Dump method of seasoning. I would smell the seasonings that I had on hand and then decide if that smelled like something I would want in my oatmeal or salad dressing or cream of broccoli soup. Then I would dump some of the spice or herb into my dish and stir it up. When in doubt smell your spices and start with small amounts. You can slowly increase until you like how it tastes! Pretty soon you'll be a natural. This soup will take less then 15 minutes to make so kick back, relax, and enjoy!
- 1/4 c cashews
- 2 3/4 c water
2 1/4 c cooked broccoli
1 tbsp onion powder
2 tbsp nutrition yeast
1/2 tsp salt
1 clove garlic
1/2 tsp black pepper
- 1-3 tbsp cashew parmesan, as garnish
- a dash of cayenne pepper, optional
- Soak 1/4 cup cashews in 1/2 cup of water for 4+ hours (this isn’t necessary if you have a high speed blender like the Vitamix).
- Wash and chop raw broccoli into bite sized pieces. Place in a medium sized kettle or pan with ½ cup water and steam broccoli for about 3-6 minutes until soft. Check every few minutes, add water if necessary. Broccoli is done when a fork slides smoothly through, set aside.
- Drain cashews (if soaking) and blend with 1 cup of of water on high for 1-2 minutes until smooth and creamy.
- Add the rest of the ingredients (except cashew parmesan) to the cashew cream in your blender (don’t forget the extra 1 3/4 c water) and blend for 3-5 minutes until hot, creamy and smooth. If you blend it long enough you won’t need to heat it.
- Garnish with cashew parmesan and/or cayenne pepper and serve.
- I like to serve soup with Avocado Toast.
- Bon Appétit!
This is fast becoming the sole cheese source in my house. We put it on noodles, pizza, lasagna, steamed veggies, and more! It is much healthier then a lot of the other cheese alternatives out there because it is made out of real food instead of a bunch of weird ingredients and stabilizers. Thank-yoooouuu Dana from minimalistbaker.com!!!
Recipe adopted from: minimalistbaker.com
- ¾ c cashews
- 3 tbsp nutritional yeast
- ¾ tsp sea salt
- ¼ tsp garlic powder
- Place all ingredients into food processor or high-powered blender and pulse until fine crumbles form (reminiscent to parmesan cheese).
- Do not over blend or it can turn into garlic-cashew butter.