This broccoli soup is decadent yet it is dairy-free, gluten-free, and Paleo
Whether you already love broccoli or are trying to find delicious ways to incorporate more vegetables into your diet, this dairy-free broccoli soup is a crowd-pleaser that I make year round. The soup tastes completely decadent, yet it is dairy-free, gluten-free, and Paleo. The secret? Its creamy texture comes from cashews. The first time I made this broccoli soup my husband could not believe that it was not loaded with cream. We both felt almost guilty helping ourselves to seconds. Fortunately, we came to our senses. Trust me - it's that good.
*The amounts listed below makes approximately four large bowls of soup.
Broccoli - (4) Large Crowns - I also use the majority of the stalk
Carrots - (6) Large
Celery - (3) stalks
Garlic - (2) Cloves
Yellow Onion - (1) Medium
Dried Dill - (1/2) Teaspoon
Unsalted Cashews - (3/4) Cups
Salt & Pepper to Taste
Water - (3) Cups
Vegetable Bouillon (I like the Rapunzel brand with herbs) - (2) Cubes
Plain Unsweetened Almond Milk (optional) as needed
1. Chop the veggies into chunks . Since you'll eventually blend all of the ingredients together this can be a quick, rough chop. Just make sure the pieces are roughly of similar size so they cook evenly.
2. Add water and bouillon to a large stock pot and bring to a boil to dissolve the bouillon. I usually start with 3 cups of water and 2 cubes bouillon. The water should mostly cover the vegetables. Alternately you could choose to boil the vegetables in almond milk. Once the liquid is boiling and the bouillon is dissolved, add the vegetables, dill, salt, and pepper to the pot. The bouillon has salt so you don't need to add much and can always wait to add additional salt at the end. Stir occasionally and boil until soft.
3. Once the ingredients are easily pierced with a fork it's time to blend the soup and add the cashews. You can use a blender (I'm partial to the Vitamix - nothing gets the vegetables mixed and whipped like this masterful machine), food processor, or immersion blender. For a blender or food processor, add the cashews first so they are closest to the blades. I usually keep a small portion of the liquid out and add as I blend. This soup is supposed to be thick. You can always add more liquid but you can't take it away! If you find yourself without enough liquid, add more water or almond milk. The more you make this broccoli soup the better idea you'll get of the amount of liquid to use to achieve your desired consistency.
And now it's time to eat!
Cashews give this soup it's creamy texture but feel free to experiment with other types of nuts or even adding other vegetables. I think the next time I make this I might add some spinach. I'll see how it goes - as I always do in my kitchen :)