Midwest Foods
Vegan Broccoli Soup


¾ cup cashews, soaked

2 teaspoons olive oil

2 medium onions, diced

2 celery stalks, chopped

3 carrots, chopped

3 cloves garlic, minced

455g broccoli

6 cups water, divided

1 ½ teaspoon salt

Freshly ground pepper


  1. Place cashews in a small bowl.
  2. Cover with water. Soak for at least 30 minutes, or overnight.
  3. Heat oil in a large saucepan over medium heat.
  4. Add onion and a pinch of salt and sauté for around 3 minutes.
  5. Add celery and carrots and sauté  for another 5 minutes.
  6. Add garlic and broccoli and sauté for another 5 minutes.
  7. Add 5 cups of water, salt and pepper. Stir and bring mixture to a boil.
  8. Once boiling, reduce heat to low and simmer, covered for 15 minutes.
  9. Drain Cashews. Place cashews and 1 cup water in a blender. Blend until smooth and creamy. Set aside.
  10. Puree the soup using an immersion blender.
  11. Once soup is pureed, stir in the cashew cream. Season and serve.



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