Vegan Broccoli Soup Recipe

This hearty vegan broccoli soup is delicious and filling, and more importantly, is a rich source of essential nutrients and antioxidants.
Broccoli is loaded with anti-inflammatory, antioxidant and anti-cancer components. It has the unique ability to remove harmful estrogens from the body as well as enhancing detoxification pathways. It’s also a high fiber food, essential for gut health and is rich in vitamins K, C, B complex and minerals.
With 6 cups of broccoli in this soup, how can you go wrong!?

INGREDIENTS (serves 8-10 people):

  • 1 1/2 cup raw cashews, soaked for an hour
  • 8 cups vegetable broth (see recipe below for homemade vegetable broth)
  • 6 cups chopped broccoli
  • 4 large potatoes, sliced
  • 1 large yellow onion, chopped
  • 6 cloves of raw minced garlic
  • 1 tablespoon dried basil
  • 2 teaspoon cumin
  • 2 cups nutritional yeast
  • Sea salt to taste
  • Fresh ground pepper, to taste

DIRECTIONS:

  1. Place the cashews and 1 cup of the vegetable broth in the blender.
  2. Blend until smooth. Set aside in a bowl.
  3. Take 4 cups of broth, add nutritional yeast, 3 cups of broccoli, 4 potatoes, onion and garlic. Bring to a boil then simmer until soft.
  4. Add the contents of the pot to the blender. Blend until smooth and creamy, then add to the cashew vegetable broth mixture.
  5. Finally, take the last 3 cups of vegetable broth, add the remaining broccoli and potatoes and bring to a boil. Simmer until soft.
  6. When potatoes and broccoli are soft, add the pureed mixture back into the pot, stir together and continue heating.
  7. Add basil, cumin, salt and pepper.
  8. Enjoy!

DIRECTIONS ON HOW TO MAKE YOUR OWN BROTH:

If you wish to make your own vegetable broth, in a large pot with high quality water, add the following ingredients:

  • 5 large carrots
  • 5 celery stalks
  • 8 garlic cloves, chopped (with skin on for added antioxidants and nutrients)
  • 2 large yellow onions, chopped (skin on also).
  • Add sea salt and pepper to taste.
  1. Bring to a boil, cover and then reduce to simmer for about 4 hours.
  2. Drain the vegetables and enjoy the delicious broth. For extra flavor, throw in cayenne, cumin or fresh rosemary.

This is a wonderful source of minerals. I often make broth and enjoy it by the glass.

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