Soup season is my favorite! I’ve been making soups non-stop for the last few weeks and It’s such an easy way to fill our bellies with amazing nutrients. Here’s one of my favorite vegan recipes that can easily be adapted to use bone broth as well.
Broccoli Soup Recipe
Ingredients:
1 cup unsalted raw cashews
2 tablespoons coconut oil
1 large onion
2 teaspoons minced garlic
2 lbs. broccoli florets (I buy them frozen)
3 - 4 cups of broth (veggie broth if you're making the vegetarian option, bone broth for maximum nutrients)
2 teaspoons sea salt
1 teaspoon sage
1/2 teaspoon black pepper
Directions:
Place the cashews in a small bowl and cover with water. Let soak for 10-20 minutes.
In a large pot, warm the coconut oil over medium heat. While the oil is warming, chop the onion.
Sauté the onion and garlic until they are tender, about 5 minutes.
Add the broccoli, salt, sage and pepper. Stir thoroughly. Add the broth.
Simmer the veggies for 8-10 minutes, until they are tender and soft. This may take a bit longer if your veggies were frozen.
You have two options to puree the soup. The first is to transfer the broccoli mixture to a blender, add the cashews, and blend until smooth. The second option is to add the cashews and use an immersion blender in the pot.
Taste for seasoning and add more salt and pepper if necessary. Serve immediately or transfer to jars to cool and refrigerate.
