Broccoli and cashew soup with lemon and red pepper
Broccoli and Cashew Soup combines earthy broccoli with creamy cashews, brightened by lemon and a touch of red pepper spice. This nutritious vegan soup is easy to prepare and perfect for any meal.
Cook time 10 min
Prep time 15 min
Ingredients:
3 cups onion2 tbsp coconut oil
1/2 tsp salt
8 garlic cloves
2 lb broccoli
6 cups vegetable broth
4 tbsp yeast
1 cup fresh parsley
4 tsp lemon juice
1/4 tsp red pepper (spice)
1 cup cashew
1 cup water
1/4 tsp salt
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- Ladle the hot soup into bowls.
- Garnish with additional chopped fresh parsley and a sprinkle of red pepper flakes, if desired.
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!
Broccoli and cashew soup with lemon and red pepper FAQ:
Soak the cashews in water for at least 2 hours, or overnight for best results. Drain them before use in the recipe.
You can substitute vegetable broth with water and add additional seasonings or bouillon for flavor. If you have homemade broth, that works perfectly too!
Cool the soup completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
A high-speed blender is ideal for making the cashew cream, and you can use either an immersion blender or a countertop blender to blend the soup mixture until smooth.
Yes, you can adjust the red pepper flakes to your preference. If you prefer a milder flavor, use less or omit it entirely.
Cooking 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.
Nutrition Facts
6 ServingsCalories 300kcal
Protein 11g
Carbohydrates 30g
Fiber 8g
Sugar 9g
Fat 16g
More recipes
Keto tuna salad with egg, lettuce, onion and lemon juice
A simple, protein-packed keto tuna salad with eggs and lemon.
21 Apr 2026Cheddar bacon cauliflower mash bake
A lower-carb cheddar bacon cauliflower mash bake that's deliciously creamy.
21 Apr 2026Lemon pistachio bliss balls
Nutritious lemon pistachio bliss balls make a perfect no-bake snack.
21 Apr 2026Chocolate macadamia biscuits
Delicious chocolate macadamia biscuits with creamy white chocolate.
21 Apr 2026