Vegan Recipe: Broccoli and Cashew Cream Soup

Broccoli and Cashew Cream Soup

Pureed soups can be enjoyed year-round, and this broccoli and cashew cream soup is one of those that you’ll find enjoyable on a hot summer day or cold winter night.

Nut-eaters on average outlive non-nut eaters by two to three years, according to an Adventist Health Study. Cashews, in particular, are a great source of magnesium, which can aid in nerve health.


1/2 cup raw cashews, soaked
2 tsp olive oil
2 medium onions, diced
1 1/2 tsp salt (to taste)
2 stalks celery, or one fennel bulb, chopped
3 carrots, chopped
5 cloves garlic, minced
16 oz broccoli (about 7 cups, packed)
6 cups water or vegetable stock, divided
1/2 tsp red pepper flakes

View recipe directions:

Comments are closed.