Creamy Broccoli Soup
Serves: 6
INGREDIENTS
- 4 cups vegetable broth
- 1 large white or yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium-sized potatoes, chopped
- 1 bunch broccoli (about 6 cups chopped)
- ¼ cup fresh chopped basil (or 1 heaping tablespoon dried basil) plus more for garnish
- 2 cups unsweetened fortified nondairy milk (soy, almond, oat, etc)
- 1 cup raw cashew pieces, soaked overnight or in boiling water for 30 minutes
- 3 tablespoons light or white miso
- Salt and pepper to taste
- Lemon wedges
DIRECTIONS
- Place broth, onions, garlic, and potatoes in a large saucepan. Bring to a boil and simmer for about 30 minutes.
- Chop broccoli and set aside 2 cups of small florets if you like it chunky (optional—you also can add them all in for a totally creamy soup). Add the rest of the broccoli and the basil to the soup. Cook for 5 minutes or until the broccoli is tender crisp.
- Blend milk, cashews (drained from soaking water), and miso until smooth and creamy. Add to soup, and heat until warmed through.
- Blend the soup in batches in the blender or use an immersion blender to puree until smooth. Add the reserved broccoli florets to the creamy soup and cook until the florets are tender crisp (or you can puree all of it so it is creamy).
- Serve hot with lemon wedges and garnish of basil.
* Excerpt from Nourish: The Definitive Plant-Based Nutrition Guide
for Families, Reshma Shah, MD, MPH, and Brenda Davis, RD