When making this recipe, I also created 2 other versions of this Creamy Broccoli Soup Recipe. Nut allergies are very common, as well as food sensitivities.
- The Coconut Cream version adds some healthy fats. Which makes it ideal for individuals on a high fat diet, ketogenic diet, or avoiding nuts/seeds.
- The Vegan Butter version is ideal if you are on a low fat diet by simply changing the recipe to 1-2 tbsp of vegan butter.
Enjoy this soup with some crunchy gluten free crackers, gluten free bread, or try out our easy gluten free croutons recipe.
Let me know which recipe you tried !
You will find this recipe for the cashew blend Creamy Vegan Cheese recipe.
Creamy Broccoli Soup (Dairy Free)
Anytime of year is perfect for soup. Low healthy calories and avoids Dairy and Gluten (Dairy Free and Gluten Free)
Equipment
- Blender or Food Processor
- Large Pot
- Small Pot
- Spatula
- Large spoon
- Garlic Press
- Lemon Press
- Large measuring cup
- Small measure cup
- Tbsp
- ½ tsp
- ¼ tsp
- ⅛ tsp
Ingredients
- 4 cups Frozen Broccoli Florets or fresh
- 1 large Onion chopped
- 1 Red Pepper (or any colour)
- 4 cloves Garlic pressed
- 2 tbsp Tomato paste
- ¼ tsp Red Pepper Flakes depending on degree of heat you want
- pinch salt and pepper
- 3 tbsp Extra Virgin Olive Oil or coconut oil for frying
- 1 litre Vegetable Broth (low or no sodium)
Cashew Blend
- 1 cup Plain Cashews (not roasted)
- 3-4 tbsp Nutritional Yeast
- 1 tbsp Miso
- 1-2 tbsp Lemon freshly juiced
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Mustard powder
- ⅛ tsp Nutmeg powder
- ¾ cup Alternative milk unsweetened almond, coconut, etc..
Instructions
Large Pot:
- In a Large pot, set it on the stove top on medium to low heat. Add oil, onions and bell pepper. Stir every so often so it doesn't burn. Approx 8 minutes.
- Add in Tomato Paste and little salt & pepper cooking for 2 minutes while stirring.
- Add in the crushed garlic, and red pepper flakes (if using) and cook for 30 seconds
- Add in the Broth and the broccoli florets. Bring up the heat to high until it boils. Then set it back down to simmer for 30 minutes and cover with lid. As this simmers begin to make the CASHEW BLEND:
Cashew Blend:
- Click to make recipe at https://nutrimenthealthandfitness.com/creamy-dairy-free-cheese-recipe/
- Add 1 cup of Cashews to a pot of filtered water. Set at high heat until water boils, then turn off but leave it on the burner for 30 min or longer.
- Drain cashews and rinse. Then add to blender or food processor with miso, nutritional yeast, lemon juice, garlic powder, onion powder, mustard powder, nutmeg and alternative milk. Blend well until creamy. Stopping once in a while to scrape down the sides with a spatula.
- Once the soup has been cooking for 30min, then add in this creamy cashew blend. Stir well and let simmer for 15min.
- Remove from heat and fill bowls. If you have gluten free croutons you could place them on top of each bowl of soup for some crunch. Or option a side dish of gluten free bread with vegan butter.
- Enjoy!
- If there is any left overs, you can put it in a glass container after it has cooled down, and store in the fridge for 3 days.
Tried this recipe?Let us know how it was!