Vegan cream of broccoli soup… best ever!

4 April 2013

This soup is SO good, I had to share it.  It is also SO easy, though you need a blender.


One large head of broccoli, or two smaller ones, finely chopped, leaves, stalk (if not too tough) the whole thing.

One cup of cashew nuts soaked over night and rinsed.

One cup of well cooked brown rice.

One head of garlic, finely chopped, crushed or put through your garlic press.

Olive oil.

A few fennel seeds.

Approximately four cups of good liquid vege stock – I add this to taste and thickness.

One bay leaf and a squeeze of lemon or lime.

Sweat the garlic in the oil, in your biggest soup pot, for a few minutes.  Add the fennel seeds if you have them, then add the chopped broccoli, turn up the heat to cook through a little and incorporate the garlic, then add the soup stock and the bay leaf.  Bring to the boil with the lid and allow to slimmer for about 30 minutes, or until the biggest chunks of broccoli are tender.  Add the brown rice and cashews, let it all simmer for another fine minutes to warm through, squeeze over some lemon juice and take out your blender (if you haven’t already!) Let the soup sit off the stove to cool a little.

Remove the bay leaf, and process the soup in your blender, you might want to heat it through again before serving,  find it just needs a stir.  Season with salt and more lemon or lime as desired and eat with fresh baked bread as a starter or like I do, as meal as it is.  Yum!

The cashews provide the rich creaminess of this soup, it still will be delicious if you do not have them, or you can add more, it gives a lovely creamy green colour.  With the brown rice you get a load of protein along with your fiber, calcium and all the other goodies in broccoli.

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