Easy Vegan Cream of Broccoli Soup
 
Prep time
Cook time
Total time
 
Vegan Cream of Broccoli Soup - a super simple, healthy cream of broccoli soup packed with fresh flavor, bright color and creamy, cozy vibes -- and made entirely without dairy.
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Makes: 4-6 servings
Ingredients
  • 6 heaping cups (about 2 small heads) chopped broccoli (stems + florets!)
  • 2 cups reserved cooking water (from broccoli), plus more as needed
  • 1.5 cups raw cashews
  • 1 cup packed fresh flat-leaf parsley leaves
  • 1 cup packed fresh dill fronds
  • ¼ cup extra virgin olive oil
  • 2 T white or yellow miso paste
  • ½ tsp pink salt
  • cracked black pepper or crushed chile flakes, for serving
Instructions
  1. Bring a large pot of water to a boil. Add broccoli and cook until bright green and just tender, 3-5 mins. Drain broccoli, reserving cooking water.
  2. Add broccoli, 2 cups reserved cooking water, and cashews, parsley, dill, olive oil, miso and salt to a high-speed blender and blend until smooth, adding more cooking water to reach desired consistency, if needed. (Take care blending hot soups. Always allow for steam to escape and work in batches, if necessary.)
  3. Taste, and add salt, if necessary.
  4. Serve soup topped with more olive oil and herbs and freshly cracked pepper or chiles. Enjoy!
Recipe by the pig & quill at https://thepigandquill.com/easy-vegan-cream-of-broccoli-soup/