Sunday, January 16, 2011

Not-so-much Cream Cream of Broccoli Soup!

I found this is the latest VegNews magazine and LOVED IT! Even Richard thought it was "surprisingly delicious" and went back for more.

No-Cream of Broccoli Soup
(Vegan Style)

I found this pretty simple and the other half thought it was amazing, so I guess it passes the test!


1 Cup of raw cashews (this makes the cream base)
1 Cup vegetable broth
1 Tablespoon coconut oil
1 Onion chopped
1 Tablespoon Marjoram
3 Cups Broccoli Florets (frozen works fine)
2 Cups Cauliflower (Again … Frozen works)
2 Quarts Vegetable broth
Salt and pepper to taste.

Place the cashews in a blender or food processor and grind fine. Add the one cup of vegetable broth and puree it to a thick cream consistency. This will create the creamy texture of the soup when added later.

In a large stock pot melt the coconut oil and add the onions to saute. After five minutes, add the marjoram, broccoli and cauliflower and saute for another five to ten minutes. Add the remaining two quarts of vegetable broth and the cashew cream and bring to a boil. Reduce heat and simmer until the vegetables are soft. Use a immersion hand blender or transfer to a large food processor or blender (in smaller amounts) and blend until fairly smooth. Add salt and pepper to taste.

I served this with some whole wheat French bread with some Earth Balance vegan butter and a little garlic salt under the broiler. It rocked ...:)

Next time I might add a touch of cayenne pepper for a little heat, but it was fantastic the way it is. Again ... from the pages of the latest VegMagazine ... one of my favorites lately.

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