This rich and creamy soup is made with fresh broccoli, carrots and a cheesy cashew cream sauce making it dairy-free! It's inspired by one of my favorite soups at Panera Bread. Kid and husband approved :) Vegan, WFPB, Oil-free.
4 servings
Ingredients:
1 cup raw cashews, soaked
1 cup water
1 cup yellow onion, diced
3 garlic cloves, minced
½ teaspoon turmeric
3 cups broccoli florets, chopped very small
1 cup shredded carrots
½ cup nutritional yeast
4 cups low-sodium vegetable broth
1 tablespoon white miso paste + 2 tablespoons water
1 teaspoon sea salt, or more to taste
8 twists freshly ground black pepper
FOR SERVING, OPTIONAL
Crusty bread
Lemon wedge
Fresh parsley or basil
Crushed red pepper flakes
Method:
Make the cashew cream: Soak the cashews in hot water for 15 minutes, then discard water. To a high-speed blender, add 1 cup water and cashews blending until smooth and creamy, about 30-60 seconds. Set aside.
Saute: Heat a large soup pot over medium heat for a minute. Add onions and a pinch of salt cooking until soft, about 3-5 minutes stirring frequently. Add 1-2 tablespoons of water or broth as needed to prevent sticking.
Stir in garlic, turmeric and paprika cooking until fragrant, about 1 minute.
Stir in broccoli, carrots, nutritional yeast, broth and cashew cream until well combined. Bring to a boil then reduce heat and simmer for 15-20 minutes or until soup has thickened and veggies are tender. Remove from heat.
Add miso: In a separate container, mix together miso paste and water until smooth and no lumps remain. Add to pot and stir. Taste and adjust, adding more salt and pepper as needed.
Garnish: Add lemon wedge, fresh herbs and crushed red pepper flakes if desired. Serve with crusty bread.