Broccoli Soup

I like this recipe because it uses a lot of broccoli so that when I buy some, I don't only use half and have this little sad piece looking at me each time I open the fridge. I harvested the last of the broccoli from the garden and used it all up for this thick soup.

Vegan Cream of Broccoli Soup

3/4 cup raw cashews
1 tbsp raw coconut oil (the raw is less processed and has a slight coconut flavour)
1 large onion, diced
3 carrots, chopped
7 cups broccoli, chopped
Salt
Pepper
1 tsp cumin
1 tsp ginger
6 cups water
1 tsp lemon juice
1 tsp sugar

1. Soak the cashews in enough warm water to cover them while you make the rest of the soup.

2. Heat the coconut oil on medium in a large saucepan.

3. Fry the onions until translucent (about 3 minutes) then add the carrots, ginger and cumin. Fry for 5 minutes.

4. Toss in the broccoli and fry another 5 minutes.

5. Add 5 cups of water, 1 tsp salt and 1 tsp pepper. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.

6. When the broccoli is soft, use a blender or immersion blender to make the soup as smooth as possible. It will be very thick. Blend it in batches if you are using a blender and be careful not to get burned.

7. Drain the cashews and blend until completely smooth with 1 cup of water. I used my Nutribullet.

8. Stir in the cashew cream. If the soup is still too thick, add some 'milk' to thin it to the right thickness. It will depend on your preference.

9. Stir in the lemon juice and sugar. Bring back up to a gentle boil but be careful to heat it slowly as it can stick and burn to the bottom and tends to bubble like a volcano and could burn you when it boils.

10. Taste and add more salt as needed. I find it needs a fair bit of salt.

Enjoy!






- Posted using BlogPress from my iPad