Wednesday, August 14, 2019

Clean and Creamy Broccoli Soup

I know it's still summer but fall is right around the corner and that means SOUP! I love a creamy soup with a crunchy salad but, alas, I can't eat dairy. So, I made a Creamy Broccoli "Cheese" Soup that is WAY yummy and WAY two fav food things!

Creamy Broccoli Soup

What you need:
  • 1 cup raw cashews 
  • 4 cups chicken bone broth (or vegetable broth if vegan)
  • 1 large white onion
  • 3 stalks celery,  chopped 
  • 3 carrots, chopped
  • 1.5 TBSP minced garlic 
  • 2 bags of frozen broccoli (feel free to use 6-8 cups fresh, I’m just crunched for time)
  • 1.5 tsp tumeric
  • 1 tap curry powder
  • 1 cup unsweetened original almond milk
  • Salt and pepper to taste!
What you do:
  1. Soak cashews in hot water for 15-30 minutes
  2. Dump everything else into a large stockpot and heat to a boil
  3. Reduce heat, cover and simmer for about 20 minutes or until everything becomes a bit mushy
  4. Remove the stockpot from heat and let cool a while
  5. Using a blender or food processor, add the almond milk and soaked cashews, blend until creamy and silky
  6. Pour the stockpot contents into the cashew “cream” and blend until smooth.
  7. Enjoy!

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