Cream of Broccoli Soup | Vegan, Dairy-free
Recipe and Photo by Sara from Nourished Ways
Rated 5.0 stars by 1 users
Category
Soups & Stews
Author:
Recipe and Photo by Sara from Nourished Ways
Servings
2 - 4
Prep Time
5 minutes
Cook Time
15 minutes
A nourishing and warming soup to enjoy in between seasons using our cashew butter to add an extra creamy layer.
Ingredients
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1 head of broccoli, cut into pieces
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1 zucchini, cut into small pieces
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1 cup of leeks
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½ onion
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1 shallot
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1 medium carrot, diced
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Quart of vegetable broth
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2 Tbsp Artisana Organic Cashew Butter (can use our Walnut Butter)
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1 cup coconut milk
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1 Tbsp cornstarch
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1 tsp of coriander powder
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1 Tbsp organic olive oil, or coconut oil
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Salt and pepper to taste
Directions
In a medium pot, cook the onions, leeks, shallots, and carrots in a small amount of oil for about 2 minutes.
Add the broccoli, zucchini, and vegetable broth.
After about 5-7 min, add the coconut milk.
Turn off heat, and pour into a blender or use an immersion blender directly in the pot. Add cashew butter, cornstarch, coriander and salt and pepper, as you blend.
Blend until smooth and creamy.
Serve and enjoy!
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