top of page

Creamy Broccoli Soup


1 cup raw cashews

5 cups vegetable broth, divided

2 Yukon Gold potatoes, cut into 1/2-inch cubes

1 onion, finely chopped

4 ½ cups coarsely chopped broccoli

1 teaspoon dried basil

1 teaspoon fine sea salt

¼ teaspoon freshly ground black pepper


  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 two-thirds of the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

Makes 4 servings.

Nutrition Facts per serving: 353 calories, 44g carbohydrates, 13g fat, 14g protein.


bottom of page