Creamy Broccoli Soup

Ingredients

• 1 Tbsp Olive Oil

• 2 Cups Yellow Onion, chopped

• 1 Cup Broccoli Stems, peeled and chopped (or sub broccoli or cauliflower)

• 3 Cups Broccoli Florets

• 1 Tablespoon Garlic, minced

• 2 tsp Ground Coriander

• 2 tsp Thyme

• 1 tsp Onion Powder

• 1 tsp Garlic Powder

• 2 tsp Salt

• 6 Cups Vegetable Broth (low-sodium or unsalted)

• 2 Cups Cashew Cream (1 Cup raw cashews, soaked and blended with 1 Cup of water)

• 1 Tbsp Lemon Juice

• 1 tsp Lemon Zest
  

Directions

1. Heat the oil in a soup pot over medium heat. When the oil is hot, add the onions and cook for about 6 minutes, until the onions are soft and translucent. 

2. Add the broccoli stems, garlic, coriander, thyme, onion powder, garlic powder, and salt, then cook for 3 to 4 minutes, stirring often; being careful not to burn the garlic or spices.

3. Add the vegetable broth, let the pot come to a boil, then reduce the heat to low and simmer for 6 to 9 minutes.

4. Turn off the heat, add the broccoli florets to the pot, and let them soften for about 3 minutes. Add the remaining ingredients and mix thoroughly.

5. Transfer the contents of the pot to a blender and blend until smooth (unless you have an extra large blender, you will need to do this in batches).

   Serve with roasted garlic cashew cream and broccoli microgreens or toasted pepitas. Put the leftover soup in an air-tight container and store in the refrigerator for up to 5 days.

This creamy Broccoli Soup recipe is one of my all time favorites. It's super delicious, easy to make, gluten free, vegan, low in carbs, and incredibly nutritious. Find more recipes like this one in my plant based meal prep fundamentals course, available via chefrouge.io/mealprepfundamentals

My new Super Secret Cookies Cookbook is coming October 18th! Get more info at supersecretcookies.com