Creamy Broccoli Cashew Soup

Hide Video
Creamy Broccoli Cashew Soup
Play Video

This creamy broccoli soup is thickened with cashews which gives it a sweet, nutty flavor.

Yields: Serves 6-8


1 large onion, diced

1-2 T safflower oil

5 or more cups of vegetable stock, separated

2 medium potatoes, unpeeled, diced into 1/2" cubes

6-8 cups of chopped broccoli stems*

2 tsp basil

1 cup raw cashews

1 bunch fresh broccoli flowers, cut into bite-sized pieces

1/4 tsp nutmeg

1 tsp sea salt, or to taste

1/2 tsp freshly ground pepper


Heat a sauce pan over medium heat, add the oil, and saute the onions until translucent, about 2-3 minutes.

Add the onions, potatoes, broccoli stems, basil and about four cups of the vegetable stock to a pressure cooker. The liquid should only fill have of the pot. Secure the lid, bring to pressure, lower the temperature until the cap toggles back and forth at a gentle rock. Cook for 3 minutes. Turn off the heat and let the pressure go down on its own, or run it under cold water.

While the vegetables are cooking, puree the cashews and 1 cup of stock in a blender until smooth and creamy. In a pot with a steamer insert, steam the broccoli flowers until they turn bright green; about 1-2 minutes.

Drain the broccoli stem/potato mixture through a sieve, reserving all of the liquid into a bowl or large measuring cup. Pour the cashew puree into the pot. Ladle 1-2 cups of broccoli/potato mixture into the blender. Add 1-2 cups of the stock and puree until smooth. Pour back into the pot. Continue until all of the vegetables and stock are used up. If you run out of stock use the liquid from the steamed broccoli flowers.

Add the steamed broccoli flowers to the soup, the nutmeg, salt and pepper. Warm the soup until hot.

This soup pairs well with a green salad and crackers.

Additional Tips

*If you're not a big fan of broccoli stems in your every day stir-fry, or, if you typically toss them into the compost bin, this is a great way to use the whole vegetable and get some extra fiber. Cut off the end, peel off the tough skin, chop into 1 inch pieces and freeze in an air-tight bag or container. When you have 6-8 cups of stems it's time to make soup!

See the video: "How to Use a Pressure Cooker" for more information.

Recipe by
Annie Thayer