Broccoli Soup With Cashew Cream - Cook Republic


  • Author: Sneh Roy
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Soup, Dinner
  • Cuisine: Vegan, Gluten Free


for the soup

  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 2 bay leaves
  • 1 leek, sliced (white only)
  • 1 large potato, peeled cubed and boiled
  • 1 head of broccoli (350g), chopped
  • 800ml vegetable stock
  • salt and pepper, to taste
  • chopped chives, to serve
  • toasted chopped cashew nuts, to serve
  • cashew cream, to serve

for the cashew cream

  • 1 cup (150g) raw cashew nuts
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1/2 cup (125ml) water
  • 1/2 teaspoon sea salt flakes
  • freshly ground black pepper


to make the cashew cream

  1. Cover cashew nuts with boiling water in a small bowl. Set aside for 20 minutes. Drain.
  2. Add cashew nuts and all the other ingredients for the cashew cream to the jug of a blender or small processor. Process until smooth.
  3. Store in the fridge for up to 2 days. Use as required.

to make the broccoli soup

  1. Heat oil in a heavy bottomed dutch oven or deep saucepan. Add garlic, bay leaves and leek. Sauté for a few minutes on medium until leek starts to soften.
  2. Add the stock, season with salt and pepper, add potato and broccoli. Cook uncovered for 5 minutes until broccoli appears tender and still vibrant green. Do not over cook.
  3. Remove from heat. Discard the bay leaves.
  4. Use a stick blender, purée the soup until quite smooth.
  5. Serve hot in a bowls with a dollop of cashew cream. Garnish with chives and toasted nuts. Enjoy with crusty bread.

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