Welcome to a bowlful of comfort that’s not only good for the soul but also embraces the essence of healthy, plant-based lifestyle – our Vegan Creamy Broccoli Soup with a wholesome twist. This nourishing creation relies on the humble potato to achieve a luxuriously creamy texture without the need of oils or dairy. Perfect for those seeking a velvety, guilt-free indulgence, this soup brings together the vibrant flavors of fresh broccoli and the richness of potatoes in a symphony of plant-based goodness. Whether you’re a seasoned vegan enthusiast or just starting your journey, this recipe embodies simplicity and wholesomeness. Say farewell to dairy and embrace the magic of plant-powered creaminess. Get ready to savor every spoonful of this Healthy Vegan, Plant-Based, Oil Free creamy Broccoli Soup- because wellness, weight loss can go
What you will need
- Broccoli – fresh is best but you can substitute frozen in a pinch
- Vegetable broth- See my recipe for homemade free broth
- Cashews for that creaminess- you can substitute one large peeled and chopped potato for a fat free version
- Aromatic- garlic, onions/leeks, chopped
Why you need to make this-
- Quick and Easy to make
- Great for weight loss
- Healthy, no oil, healthy cashews makes it creamy
- Great for meal prep
- Full on antioxidants
Oil Free Vegan Broccoli Soup
Equipment
Ingredients
- 4 cups broccoli, chopped into bite size pieces
- 4 cup vegetable broth
- 1 leek sliced or onion diced
- 3 garlic cloves, grated
- 1.5 tsp thyme
- ½ cup raw cashews, soaked
- ½ cup water
- Salt and Pepper to taste
Instructions
- Heat large soup pot to medium high. Add 1/4 cup of water for sauteing.
- Add the leeks and saute for 3-4 minutes. Grate garlic into the pot with leeks and cook for another 3 minutes until the leeks are tender.
- Add the broth and broccoli and bring to a simmer for 20 minutes until the broccoli is tender. Then add the thyme, salt and pepper.
- In a blender or immersion blender blend soaked cashews and water to make cashew cream
- Once the broccoli is tender, transfer some or all of the soup to a blender or use immersion blender to blend soup.
- Combine the cashew cream to the soup and stir well to combine.
- You can swap the cashews for 1 large potato which will make your soup fat free and creamy
Video
As an Amazon Affiliate I earn a small amount from qualified purchases.