Recipes

Deliciously Creamy Plant Based Broccoli Potato Soup

December 29, 2020

Even in summer this broccoli potato soup is a great dinner party favorite, with all the creaminess of a cheesy soup just without the dairy. The perfect filling for a cob loaf, your friends and family will be shocked that something can be this creamy while remaining 100% plant based.

Ingredients:

1 large white onion
3 garlic cloves, minced
1 kg Yukon gold potatoes (about 6 medium)
3 tbsps olive oil
1 ltr vegetable stock
1/2 cup raw unsalted cashews
1 teaspoon salt, divided
500g frozen broccoli florets (or 4 cups small steamed broccoli florets*)
1 large carrot
1 tsp dried thyme
3/4 tsp dried dill
2 tsps white wine vinegar
1 tsp Dijon mustard

Process:

Dice the onion. Peel the potatoes and cut them into bite-sized chunks.
In a large pot or casserole dish, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable stock, cashews and potatoes and 1/2 teaspoon salt and bring to a boil. Reduce to a fast simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with 1/4 teaspoon salt and black pepper to taste. Peel and grate the carrot into long strips.
When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon salt. Hold the top tight and blend everything for a minute or two until fully creamy.
Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary.