Vegan Cream of Broccoli Soup
This soup is the bees knees ~ let's just get that out there in the open. It's almost the New Year and what better way to ring in 2017 than with this low-fat, creamy {and oh so dreamy} Broccoli Soup. Who knew guilt-free eating could taste THIS GOOD?
Serves: 8-10
  • 3 {12 oz} bags of frozen Broccoli Florets {I used Birds Eye Steamfresh Broccoli Florets - super easy and delish!}
  • 6-7 stalks of Celery, depending on size
  • 6 oz fresh Spinach {about four cups}
  • 1 Yellow Onion
  • 3 Garlic cloves
  • 2 {medium sized} Yukon Gold Potatoes
  • ½ cup Raw Cashews {these are mandatory people, adds the cheesy flavor you crave}
  • 8 cups Water {I originally was going to use Vegetable Broth but decided to try Water instead and it turned out GREAT}
  • 5 cups Almond Milk {Silk Almond Milk works beautifully in this recipe}
  • 1-2 tsp. Kosher Salt {depending on Salt preference - I did 2 tsp.}
  • 2 tsp. Nutmeg {adds rich, nutty flavor}
  • 2 tbsp. Extra Virgin Olive Oil
  • Black Pepper, to preference
  1. Cook Broccoli according to packaged directions and set aside.
  2. Roughly chop the Celery, Yellow Onion, Garlic and Potatoes {try to cut the Potatoes very thin so they cook faster}.
  3. In a large saucepan, heat up Olive Oil over medium heat and add the Onions and Celery. Cook, stirring frequently, until they are semi-soft {about 10 minutes}.
  4. Add Garlic and continue to sauté for an additional 3 minutes.
  5. Add Potatoes, Spinach, Raw Cashews and Water, then bring to a low boil.
  6. Boil until Potatoes are tender, about 10 minutes. {This can take a little longer if the Potatoes are cut thicker}
  7. Add cooked Broccoli to the batch along with the Almond Milk and puree with an immersion blender. {If you don't have an immersion blender you can also use a regular blender, just make sure to transfer the soup in small batches.}
  8. Once everything has been blended, whisk in Nutmeg, Salt & Pepper {to preference} and set on low heat for an additional 10-15 minutes to ensure the soup is back to a hot temperature.
Recipe by Slice of Jess at