This vegan broccoli soup is super creamy, comforting, and satisfying, loaded with vegetables and rich cashew cream (or nut-free alternative) for an easy, healthy, and delicious soup the entire family will love!

 Ingredients – 8 C of vegetable stock – 1 C of raw cashew pieces – 1 medium onion finely chopped – 2 stalks of celery finely chopped – 1 large carrot chopped – 2 garlic cloves minced – ½ of a red bell pepper chopped – 2 medium unpeeled potatoes cubed – 1 head of broccoli or more including stem, chopped  – 1 ½ tsp of dried thyme – 1 tsp of sea salt – ½ tsp of black pepper

Instructions – Purée 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside. – In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable broth for 5 minutes.  -Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable broth and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat.

Instructions – Cover and simmer until the broccoli and potatoes are soft, about 10 minutes. – Add the cashew mixture to the soup and stir until mixed. Remove the pot from hear and purée about half of the soup, in small batches, until smooth.  –Return puréed soup to the pot and reheat, stirring well. Alternatively, you can use an immersion blender directly in the pot. Serve hot.

Broccoli Soup Notes: Cut veggies evenly: So they cook evenly within the soup. Adjust the texture: You can enjoy this vegan broccoli soup fully or partially blended to your liking. Remove 2-3 cups of veggies before blending for a chunky version. For a thinner or thicker soup, adjust the broth you use and how much potato you blend. Add more broth (or plant-based milk) at the end if it needs thinning.