Cream of Broccoli Soup
I love making soups, it’s so easy and tasty. Lately, I have been experimenting with making super healthy recipes, I think I nailed this one hehe. So without further ado here is the creamiest and tastiest broccoli soup ever…so healthy, guilt-free, gluten-free and vegan if you choose not to add the Scallops!
PREP TIME 20min COOK TIME 30 mins TOTAL TIME 50 mins
¾ cup raw cashews, soaked
2 tsp extra virgin olive oil
2 medium onions, diced
2 stalks celery, chopped
3 cloves garlic, minced
16 oz broccoli (about 7 cups, packed)
4 cups , Vegtable broth1 Cup coconut milk
1 Cup coconut milk
1½ tsp salt (or to taste)
freshly ground pepper
Place cashews in a small bowl. Cover with water. Soak for at least 2 hours, or overnight.
Add oil to a large pot over medium-high heat. Once hot, add onion and a pinch of salt and sautee for about three minutes. Add celery and sauté for another five minutes. Add garlic and broccoli and sautee for another five minutes.
Add 1/2 cup of coconut milk and 2 cups of vegetable broth, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low add the rest of the liquid and simmer, covered, for 15 minutes.
Drain cashews. Place cashews and 5 tablespoons of coconut milk or cashew milk in a blender (I used my Vitamix). Blend until very smooth and creamy. There should be no clumps. Set the cashew cream aside.
sautee your scallops with butter and garlic for 5min total switch sides after a few minutes then set aside.(Scallops are optional)
Puree soup using a large blender or immersion blender. You’ll likely have to do this in batches.
Once soup is pureed, stir in 3 spoons of cashew cream stir and add more if you want it to be creamier. Cut the scallops into little pieces. Season to taste with additional salt and pepper, if desired.
The creamiest broccoli soup ever…so healthy, and guilt-free, oh and vegan if you don’t add the scallops 😉