Broccoli Soup
An original take on cream of broccoli soup with a raw vegan twist.
This recipe provides the following essential nutrients: vitamins A, C, E, K; thiamine, selenium, magnesium, phosphorous, calcium, iron, and riboflavin.
Nutritional Information
Prep Time:
Cook Time:
Total Time:
10 Minutes
10 Minutes
20 Minutes
Serves:
2 People
Calories:
Fat:
Carbohydrate:
Protein:
580
44g
40g
19g
Ingredients
Raw Broccoli Soup
-
2 1/2 cups water
-
2 cups broccoli florets
-
1 avocado
-
1/4 cup flat-leaf parsley, leaves only
-
1/8 cup nutritional yeast (not raw, optional)*
-
1/2 Tbsp. lemon juice
-
1 tsp. garlic powder
-
1 tsp. onion powder
-
1/8 tsp. black pepper
-
1 tsp. fine sea salt
Cashew Cream
-
Add all the cashew cream ingredients into a blender. Blend on the highest setting until completely smooth. Season to taste. Set 1/2 cup of the cream aside and leave the rest in the blender.
Special Equipment
-
Blender
Instructions
Cashew Cream
-
Add all the cashew cream ingredients into a blender. Blend on the highest setting until completely smooth. Season to taste. Set 1/2 cup of the cream aside and leave the rest in the blender.
Broccoli Soup
-
Blend all the ingredients together with the remaining cashew cream. Blend on the highest setting until completely smooth. Season to taste.
-
To serve, pour the soup into bowls. Add a few spoonfuls of the set aside cashew cream and swirl it into the soup. Sprinkle with freshly ground black pepper and a few leaves of parsley. Serve warm, straight from the blender.
-
Store leftover soup covered in the refrigerator for a few days, though best within the first 24-48 hours.