Broccoli soup with cashews
This recipe for vegan broccoli soup with cashews is ridiculously good and easy to make, it is creamy, delicious, and very healthy. #vegan, #broccolisoup, #veganbrocoli soup
- 2 tablespoons of olive oil
- 4 large garlic cloves
- 6 cups of broccoli
- 1 1/2 cups of vegetable broth or water
- 1 1/2 cups of water
- 1/2 cup basil * optional
- 1/2 cup unroasted cashews
For the topping:
- 1/2 cup finely chopped basil
- 1/4 cup olive oil
- 1/2 cup toasted cashews
- zest of a large lemon
- lemon juice to taste
- a good pinch of sea salt
In a saucepan over medium-low heat put the oil and garlic. Leave it for about two minutes, add the broccoli and the water and the broth. Cover and let cook for 15-20 minutes.
When the broccoli begins to change color add the fresh basil if using and the cashews. Cover and leave for about five more minutes.
Blend and return to the pot.
Test for seasoning and adjust if necessary, also check if it needs more liquid. If you need more liquid, add vegetable broth or water.
To make the topping, chop the basil and put it in a bowl with the
chopped cashews and the lemon zest. Mix well, add the salt and gradually add the olive oil.
Test and check if you need a few drops of lemon juice.
Top the soup with one or two tablespoons of this.
Calories: 277kcal | Carbohydrates: 14g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Sodium: 271mg | Potassium: 449mg | Fiber: 3g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 82.5mg | Calcium: 63mg | Iron: 2.3mg