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Vegan Broccoli and Parmesan Soup - Quick and easy - Creamy without feeling heavy - Packed with good-for-you ingredients - Ready to serve in 30 minutes or less!

Vegan Broccoli and Parmesan Soup

Quick and easy - Creamy without feeling heavy - Packed with good-for-you ingredients - Ready to serve in 30 minutes or less!
5 from 5 votes
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Servings: 6
Calories: 257kcal
Author: Holly Gray

Ingredients

  • 1 cup whole raw cashews unsalted
  • 1 tablespoon vegan butter
  • 1/4 cup yellow onion diced
  • 1 1/2 cups Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 5 cups chopped broccoli
  • 5 cups vegan chicken-style broth
  • 2 tablespoons vegan basil pesto
  • 1/2 cup vegan parmesan cheese shredded, plus additional for garnish
  • sea salt to taste
  • ground black pepper to taste

Instructions

  • Into a small saucepan filled, add cashews and just enough water to cover by 1 inch. Bring to a boil and allow cashews to boil for 8 minutes. Drain cashews.
  • Into a Dutch oven pot on medium heat, add butter. When butter is melted, add onions. Saute 3 minutes, or until lightly browned.
  • To the pot with onions, add cashews, potatoes, broccoli, and chicken-style broth.
  • Bring just to a simmer; do not boil.
  • Cover and cook 10 minutes, or until potatoes and broccoli are tender. Remove from heat.
  • Stir in pesto.
  • Transfer soup to a high-speed blender.  Blend the soup until smooth or to desired consistency. Depending on the size of your blender, you may need to do this step in two batches.
  • Add parmesan cheese and stir gently to blend.
  • Season with salt and pepper, to taste.
  • To serve: Ladle into soup bowls and top with additional parmesan.

Nutrition

Calories: 257kcal | Carbohydrates: 23g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 1012mg | Potassium: 643mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1145IU | Vitamin C: 75mg | Calcium: 168mg | Iron: 4mg
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