Creamy Broccoli Soup
Savor the goodness of our simple and healthy Creamy Broccoli Soup, uniquely crafted with cashews. This velvety soup features tender broccoli in a rich, dairy-free broth, enhanced by the creamy texture and nutty notes of cashews. With a perfect blend of seasonings, this nourishing bowl brings you comfort and flavor, making it an easy and wholesome choice for a satisfying meal.
4
Serving size
35
Veggie
Ingredients
Fresh:
2 medium heads of broccoli, chopped
1 cup raw cashews
1 leek, chopped
3-4 garlic cloves, chopped
4 cups bone broth (Fond recommended)
2 cups water
2 teaspoons ground fennel seeds
1/4 cup fresh dill
Staple:
1 tablespoon grass-fed butter
2 tablespoon extra-virgin olive oil
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- In a small saucepan, combine 2 cups of water and cashews. Cover and bring to a boil. Once boiling, remove the pan from heat and set aside for 15 minutes to allow the cashews to soften.
- While the cashews are softening, chop the leek, garlic, and dill (if not already done).
- In a large pot over medium heat, melt the butter. Sauté the leek for about 2 minutes.
- Add garlic and ground fennel seeds; cook for about 1 minute. Then, pour in the broth, add broccoli, and season with salt and pepper to taste.
- Bring the mixture to a boil and cook for 8–10 minutes until the broccoli is tender.
- Drain the softened cashews and add them to the pot along with olive oil, dill, salt, and pepper. Stir to combine.
- Using an immersion blender, blender, or food processor, purée the broccoli mixture until smooth.
- Serve the creamy soup in bowls, topped with a drizzle of olive oil and freshly ground black pepper.
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