5 Ingredients or Fewer

Cashew Cream of Broccoli Soup

March 14, 2012
2 Ratings
  • Serves 2-3
Author Notes

I try to save my dairy for really good cheese, but that doesn't mean I don't like a nice, rich cream-of-whatever soup once in a while. Soaked cashews blend up nicely and give this broccoli soup a velvety texture. —MeghanVK

What You'll Need
  • 1 cup raw (ie, not roasted or salted) cashews
  • 2 cups vegetable stock, plus more to taste
  • 4 cups broccoli, cut up (florets and stems - peel off any woody skin)
  • 4 sprigs thyme leaves, off the stem
  1. Cover the cashews with water and set aside to soak for at least an hour (ideally overnight).
  2. Heat the vegetable stock in a large pot over high heat until boiling, and drop in the broccoli. Let it simmer until very tender, about 5-7 minutes. Add the thyme leaves and turn off the heat.
  3. Carefully transfer the broccoli to a blender and liquefy until completely smooth. Drain the cashews and add to the blender: liquefy again. Add more stock if the soup is too thick, and blend even further - I like mine viscous to the point of porridge, but you may not. Taste and adjust for seasoning. Serve warm.

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