Spiced Creamy Broccoli Soup

A hearty, healthy bowl of winter comfort from Vegan Richa. 

Ingredients

2 tsp. extra virgin olive oil

1/2 c. chopped onion

2 c. or more grated broccoli

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. black pepper

1/3 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. or more cayenne

2 tbsp. or more nutritional yeast

3/4 tsp. or more salt

3 tbsp. fresh basil, to taste

1/4 c. cashews soaked for 15 minutes or longer (1/3 cup for creamier)

2 c. or more unsweetened non-dairy milk 

Cayenne, for garnish

Directions

Heat oil in a saucepan over medium low heat. Add onions and a dash of salt and cook until mostly translucent, about 6 minutes. Add the shredded broccoli and spices. Mix and cook for 1 minute. Mix in the nutritional yeast and salt. I used some broccoli stems and some florets and processed them in a food processor to get about 2 cups grated broccoli.

Blend the cashews and basil with 1 cup of non-dairy milk until smooth. Blend a couple of times if the cashews were not soaked. Add to the saucepan. Add the rest of the non-dairy milk and mix in. Bring to a boil, about 5 minutes. If the soup starts to thicken too much or needs more liquid, add 1/4 to 1/2 cup or more water and mix in. Taste and adjust salt and spice.

Simmer for another 3 to 5 minutes or until desired consistency. Garnish with cayenne or red pepper flakes. 

Serves 2, as entrée.

1 serving = 325 calories