Ingredients
2 tablespoon olive oil, for cooking
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves of garlic, minced
6 cups vegetable broth
2 small Yukon Gold potatoes, chopped into ½-inch pieces
½ cup raw cashews, rinsed
½ teaspoon salt
Freshly ground black pepper to taste
1 lb (500g) broccoli, chopped into small florets (with the stem, see notes)
2 cups unsweetened soy milk
1-2 tablespoon nutritional yeast
Fresh herbs such as basil, parsley, etc. (optional)
Instructions
Heat a large pot over medium heat. Add 2 tablespoons of oil and when it’s hot, add the onion, carrot, and celery. Sprinkle some salt and let the veggies cook for 6-8 minutes, stirring occasionally, until golden.
Pour a cup of veggie broth and stir to take any browned bits off the bottom. Then, add the rest of the vegetable broth, alongside the cashews, potatoes, broccoli stem, salt, and black pepper. Bring to a boil and simmer for 10-15 minutes.
After the cashews and the potatoes are soft, add the broccoli florets, cover the pot with a lid, and simmer for 5 more minutes. Then, remove the pot from the heat and add your fresh herbs of choice (if using).
Using an immersion blender, blend the soup until creamy and smooth. Taste and adjust the flavor if needed, adding more salt, or black pepper to taste. Finally, stir in nutritional yeast and lemon juice. Serve right awat!

Notes

  • Take the time to saute the vegetables. This recipe is made with super basic ingredients, so browning the vegetables in the beginning, gives the soup a layer of flavor.
  • Use all parts of the broccoli. No need to throw out the broccoli stems or the leaves, you can use it all! Just make sure to peel off the fibrous past from the stem, then cut it into cubes.
  • Don’t overcook the broccoli! The broccoli florets need just 5 minutes to get ready, more than that and you’ll overcook them and will lose the vibrant color.
  • Don’t have an immersion blender? Use a food processor or a high-speed blender instead. Keep in mind in this case it’s important to let the soup cool first before transferring it. Don’t fill the jar/bowl more than halfway and make sure that you leave the hole in the lid open so that heat can escape

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 209kcal | Carbohydrates: 23g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Fiber: 3g