Broccoli and Cashew Soup with Cracked Pepper
Looking for a soup that's both nourishing and satisfying? This creamy broccoli and cashew soup is a delightful choice. Packed with the goodness of broccoli and the richness of cashews, it's perfect for a cozy meal any day of the week. Plus, the addition of cracked pepper gives it a lovely kick that elevates the dish.
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup raw cashews, soaked for at least 2 hours
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- Salt to taste
- Cracked black pepper to taste
- Juice of half a lemon
- Chopped chives or parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant (about 3-4 minutes).
- Cook the Broccoli: Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the broccoli is tender (about 10 minutes).
- Blend the Soup: Remove the pot from heat and add the soaked cashews. Use an immersion blender to puree the soup until smooth and creamy. If needed, blend in batches in a regular blender.
- Season and Serve: Stir in salt, cracked black pepper, and lemon juice to taste. Serve hot, garnished with chopped chives or parsley.
Cook’s tips
- Soak cashews for at least 2 hours to ensure they blend into a silky smooth texture.
- Use an immersion blender directly in the pot for easy pureeing, or transfer to a regular blender in batches.
- Season with salt and pepper after blending to better control the flavor.
- If the soup is too thick, add a splash of broth or water to reach desired consistency.
- For extra richness, stir in a tablespoon of nutritional yeast or a drizzle of cream before serving.
Substitutions
- Use cauliflower or a mix of broccoli and cauliflower instead of all broccoli.
- Replace cashews with 1/2 cup of raw cashew butter or 1 cup of soaked blanched almonds.
- For a non-vegan version, use chicken broth and add a swirl of heavy cream at the end.
- Add a pinch of nutmeg or a dash of smoked paprika for a different flavor profile.
- Substitute lemon juice with apple cider vinegar or white wine vinegar for acidity.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding a little broth if needed to thin.
Frequently asked questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Just add it directly to the pot and adjust cooking time accordingly; it may need a few extra minutes to become tender.
Do I have to soak the cashews?
Soaking helps them blend into a creamier texture. If you're short on time, you can boil them for 15 minutes or use a high-speed blender, but soaking is recommended for the best results.
Is this soup vegan?
Yes, if you use vegetable broth, this soup is completely vegan and dairy-free. The cashews provide the creaminess without any dairy.
Can I make this soup ahead of time?
Absolutely. It keeps well in the fridge and the flavors often improve after a day. Just reheat gently and adjust seasoning before serving.
