Go Back

Creamy Broccoli Cauliflower Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • Soup pot
  • Blender

Ingredients
  

  • 1 tablespoon avocado oil or vegetable broth
  • 1 small onion
  • 2-4 cloves garlic
  • 1 jalapeno
  • 1 large anaheim pepper
  • 5 cups broccoli
  • 2 cups cauliflower
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 pinch salt
  • 1/4 teaspoon black pepper
  • 3/4 cups raw cashews
  • 1 cup water
  • 2 tablespoon nutritional yeast
  • 1/2 cup baby spinach leaves

Instructions
 

  • Prepare broccoli and cauliflower by cutting heads and stems into bite sized pieces. The woody part of broccoli stems can be removed, and the flesh cut into pieces
  • Slice jalapeno and anaheim peppers. Remove and discard seeds. Dice into 1/4 inch pieces
  • Dice onion and garlic
  • Prepare 4 cups of vegetable broth
  • Measure spices
  • Simmer raw cashews in 1 cup water to soften
  • Heat oil in soup pot over medium heat. Add onion, garlic, jalapeno, and anaheim pepper. Cook, stirring occasionally, about 5 minutes
  • Add broccoli, cauliflower, vegetable broth, oregano, bay leaf, salt, pepper and cover soup pot. Bring to a boil, then reduce heat to a simmer and cook 10-12 minutes until vegetables are tender.
  • Turn heat off and remove bay leaf
  • Add a cup or so of broccoli and cauliflower, and a cup or so of liquid to a blender. If necessary, cool somewhat, then blend. Add cashews, water, nutritional yeast and blend well.
  • Add a second cup of broccoli and cauliflower and a second cup of liquid along with the baby spinach, and blend all ingredients until smooth.
  • Return the blended ingredients to the soup pot and stir into the remaining whole pieces of broccoli and cauliflower.
  • Check warmth and heat gently if necessary for serving. Garnish as desired
Keyword Vegan