Broccoli and cashew soup with lemon and red pepper

Experience a burst of flavors with this Broccoli and Cashew Soup featuring aromatic onions, rich coconut oil, and a touch of red pepper. Enhanced with lemon juice and fresh parsley, and made creamy with cashews, this vegan soup is nutritious and delicious. Give your meals a healthy twist with this easy-to-follow recipe that delivers delightful warmth and zest in every spoonful.

  • 18 Mar 2025
  • Cook time 10 min
  • Prep time 15 min
  • 6 Servings
  • 13 Ingredients

Broccoli and cashew soup with lemon and red pepper

Broccoli and Cashew Soup with Lemon and Red Pepper is a delightful, creamy vegan soup that's perfect for any season. This dish brings together the earthiness of broccoli, the richness of cashews, the zing of lemon, and a hint of red pepper spice to create a harmonious balance of flavors. It's nutritious, easy to make, and sure to be a hit whether you're looking for a quick weeknight meal or an impressive appetizer for guests.

Ingredients:

3 cups onion
480g
2 tbsp coconut oil
27g
1/2 tsp salt
3g
8 garlic cloves
24g
2 lb broccoli
910g
6 cups vegetable broth
1440g
4 tbsp yeast
27g
1 cup fresh parsley
60g
4 tsp lemon juice
20g
1/4 tsp red pepper (spice)
0.08g
1 cup cashew
140g
1 cup water
240g
1/4 tsp salt
1.50g

Instructions:

1. Preparation:
- Soak the cashews in water for at least 2 hours or overnight. Drain before use.
- Dice the onions and mince the garlic cloves.
- Separate the broccoli into florets.
- Chop the fresh parsley.
2. Sautéing:
- In a large pot, heat the coconut oil over medium heat.
- Add the diced onions and 1/2 tsp of salt. Sauté until the onions are translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Cooking the Broccoli:
- Add the broccoli florets to the pot and stir well to combine with the onion and garlic mixture.
- Pour in the vegetable broth and increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the broccoli is tender.
4. Blending:
- In a high-speed blender, combine the soaked and drained cashews with 1 cup of water. Blend until smooth to create a cashew cream.
- Using an immersion blender directly in the pot, or transferring the soup mixture in batches to a countertop blender, blend the broccoli mixture until smooth and creamy.
- Return the blended soup to the pot (if using a countertop blender), and stir in the cashew cream, nutritional yeast, fresh parsley, lemon juice, and red pepper flakes. Mix well.
5. Seasoning:
- Taste the soup and adjust the seasoning with additional salt if needed (add the remaining 1/4 tsp salt if required).
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
6. Serving:
- Ladle the hot soup into bowls.
- Garnish with additional chopped fresh parsley and a sprinkle of red pepper flakes, if desired.

Tips:

- For a smoother texture, blend the soup in batches and use a high-speed blender.

- Toast the cashews lightly before blending to enhance their flavor.

- Adjust the amount of red pepper if you prefer more or less heat.

- Add a splash of extra lemon juice before serving for a brighter flavor.

- Use fresh broccoli for the best results, but frozen can be a convenient alternative.

- Make sure to soak the cashews in water for a few hours or overnight for a creamier consistency.

- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage.

This Broccoli and Cashew Soup with Lemon and Red Pepper is a versatile and nourishing meal that packs a flavorful punch. The combination of fresh vegetables, rich cashew cream, and subtle spices makes for a satisfying dish that's both comforting and healthful. Enjoy it on its own, or pair it with a crusty piece of bread or a simple salad for a complete and fulfilling meal. Happy cooking!

Nutrition Facts
Serving Size560 grams
Energy
Calories 300kcal15%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 30g9%
Fiber 8g20%
Sugar 9g9%
Fat
Fat 16g19%
Saturated 6g20%
Cholesterol 0.00mg-
Vitamins
Vitamin A 80ug9%
Choline 50mg9%
Vitamin B1 0.78mg65%
Vitamin B2 0.49mg38%
Vitamin B3 3.68mg23%
Vitamin B6 0.59mg35%
Vitamin B9 250ug64%
Vitamin B12 0.00ug0%
Vitamin C 160mg178%
Vitamin E 0.55mg4%
Vitamin K 330ug274%
Minerals
Calcium, Ca 130mg10%
Copper, Cu 0.70mg77%
Iron, Fe 3.58mg33%
Magnesium, Mg 110mg26%
Phosphorus, P 290mg23%
Potassium, K 900mg26%
Selenium, Se 6ug11%
Sodium, Na 1070mg71%
Zinc, Zn 2.67mg24%
Water
Water 500g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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