Broccoli Cashew Cream Soup

Photo From: Broccoli Cashew Cream Soup


  • 1 cup raw organic cashew soaked overnight and rinsed well
  • 1/2 cup water
  • Salt & Pepper
  • 2 TBSP Extra Virgin Olive Oil
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • approx. 8 cups broccoli florets
  • 1/4 cup parsley, roughly chopped
  • 4-6 cups bone or vegetable broth
  • 1 TBSP nutritional yeast aka "nooch"


First make the cashew cream by combing the soaked cashews with 1/2 cup water and puree in a nutri-bullet type of blender.

Crush garlic and set aside. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, sauté until starting to soften. Add garlic, parsley, broccoli, and broth. Bring to a boil and simmer for about 8 minutes or until broccoli is tender.

Let cool a few minutes, then blend with a hand blender adding nutritional yeast and cashew cream, reserving a little of the cashew cream to serve as a dollop on the broccoli soup.

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