By Allison Rivers Samson, Guest Contributor
In the spirit of Vegan Outreach’s June giveaway, we’re bringing you a recipe from The Dairy-Freedom Cookbook! Co-author Chef Allison Rivers Samson demonstrates how easy it is to transform plants into delicious, familiar dishes like this creamy broccoli soup.
Cozy Cream of Broccoli Soup
Yields about 6 servings.
- 1 cup raw, unsalted cashews, soaked at least 4 hours, and drained
- 8 cups water, divided
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 medium head cauliflower, leaves removed, cored, and cut into medium chunks—about 3 cups
- 3 medium stalks broccoli, separated into bite-sized florets—about 4-5 cups—and peeled stems cut into medium chunks—about 1-2 cups
- 1 teaspoon dried marjoram
- 1 clove garlic, minced
- ￼1 tablespoon salt￼
- 1⁄4 teaspoon freshly ground black pepper
- In a blender, process cashews and 1 cup water to make a completely smooth cashew cream.
- Heat a large stock pot over medium-high heat and add oil. Sauté onion, cauliflower, broccoli stems only, and marjoram for 5 minutes. Stir in garlic and cook for 2 minutes more. Add remaining 7 cups water, cashew cream, and salt. Bring to a boil, then lower to medium heat, cover, and cook until vegetables are very soft—approximately 20 minutes.
- Using an immersion blender, or carefully in 2-3 batches using a standard blender, purée soup base until completely smooth. Add broccoli florets and cook over medium heat for 5-7 minutes until broccoli is bright green and tender. Add pepper to taste and serve hot.
- This soup is exceptionally versatile. If broccoli isn’t your favorite, feel free to substitute different veggies instead—like potatoes, mushrooms, asparagus, or corn.