Ingredients
Equipment
Method
- Heat the large pot over medium heat, add a splash of oil, and sauté the diced onion for about 3-4 minutes until it becomes translucent and fragrant. The onions should be soft and slightly golden.
- Add the minced garlic to the pot and cook for another 30 seconds until you can smell its aroma, but avoid browning it. It should be fragrant and slightly softened.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the broccoli florets, cover the pot, and cook for about 10 minutes until the broccoli turns bright green and is tender when pierced with a fork.
- While the broccoli simmers, drain the soaked cashews and transfer them to a blender. Add the nutritional yeast, lemon juice, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy, adding a little water if needed to loosen the mixture.
- Once the broccoli is tender, use an immersion blender directly in the pot or transfer the soup to a blender in batches. Blend until the soup is completely smooth and velvety, with no visible chunks.
- Stir in the cashew cream mixture into the blended soup. Warm everything over low heat for another 5 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
- Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice as desired. If it’s too thick, add a splash more broth or water to reach your preferred consistency.
- Squeeze a little extra lemon juice over the soup for brightness and stir to combine. Serve the hot soup in bowls, garnished with a sprinkle of nutritional yeast or chopped chives if desired.
Notes
For a richer flavor, toast the cashews slightly before blending. You can also add a dash of hot sauce for some heat or mix in other vegetables like carrots for extra sweetness.