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.
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.
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 per serving
6 ServingsCalories 300kcal
Protein 11g
Carbohydrates 30g
Fiber 8g
Sugar 9g
Fat 16g
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