Raw Vegan Cream of Broccoli Soup

On a raw food diet? Raw soup may seem a little out-of-the-box, but just wait until you sink your spoon into this savory nutritious raw cream of broccoli soup. The broccoli blends with the cashews to create a creamy texture while the herbs and spices create a flavor your palate will instantly recognize. Vary the herbs according to what you have on hand. If you serve this raw food soup immediately, it will even be a little warm from the blending!

Prep Time20

Cook Time0

Total Time20

Course: Soup

Cuisine: American

Servings: servings

Calories: 166kcal

Author: website

Equipment

Blender

Ingredients

3 cups broccoli florets
1 cup chopped broccoli stems
1 1/2 cups water
2 tablespoons lemon juice freshly squeezed
1/2 cup raw cashews
1/2 cup sliced celery
1/4 cup chopped onion
1 Optional: 1 clove garlic
1 tablespoon dill fresh or 1 teaspoon dried dill
1 teaspoon rosemary fresh or 1/2 teaspoon dried rosemary
1 tablespoon parsley fresh or 1 teaspoon dried parsley
1 teaspoon thyme fresh or 1/2 teaspoon dried thyme
1 tablespoon nama shoyu
2 tablespoons nutritional yeast
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
.25 teaspoon Optional: 1/4 teaspoon crushed red pepper or cayenne
1/2 teaspoon celery seed
Garnish: fresh dill

Instructions

Gather the ingredients.
Place all of the ingredients in a blender and blend for 30 to 40 seconds or until a creamy consistency is reached. You may wish to add a little more water.
Garnish your raw cream of broccoli soup with extra fresh dill. Serve immediately and enjoy!

Notes

• If refrigerated, you may want to warm the soup to room temperature before serving.
• Store any leftover soup in the refrigerator for 4 to 5 days. It can also be frozen for up to 6 weeks.

Nutrition