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 mins
Cook Time0 mins
Total Time20 mins
Course: Soup
Cuisine: American
Servings: 4 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

Calories: 166kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 454mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1686IU | Vitamin C: 122mg | Calcium: 92mg | Iron: 3mg

Leave a Comment

Recipe Rating