Vegan Broccoli Soup

Vegan Broccoli Soup

55
Nakkeya 0

"I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor."

Ingredients

35 m {{adjustedServings}} servings 353 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

55
  1. 63 Ratings

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I added a dash of cayenne pepper but other than that, it was great. Will make again. We should start an Eat to Live tab to allrecipes.com Thanks for sharing.

Truly, truly, truly delicious. I've searched far and wide for the perfect vegan broccoli soup, and this one is the best, bar none. I happen to love heavy cream and was about to resort to it un...

Delicious! I added three chopped carrots, exchanged an alternative salt product for the salt, and use used only one potato. This recipe is a comfort food without the guilt.