Cream Of Broccoli Soup With Cashew Cream Recipe

Name: Cream Of Broccoli Soup With Cashew Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cashew cream; 1 cup raw cashews, halves or pieces; 1 1/4 cups water; 1 clove garlic, smashed; 1 tablespoon freshly squeezed lemon juice; For the soup; 2 tablespoons extra-virgin olive oil; 6 cups thinly sliced leeks, washed and trimmed, while and light green parts only, about 3 very large leeks; 4 cloves garlic, minced; 2 pounds broccoli, stems peeled, coarsely chopped; 6-8 cups vegetable broth or water; freshly ground black pepper; zest of 1/2 lemon, removed with a zester; 4 tablespoons roasted, shelled pumpkin seeds

Servings: persons

For the cashew cream
1 cup raw cashews, halves or pieces
1 1/4 cups water
1 clove garlic, smashed
1 tablespoon freshly squeezed lemon juice
For the soup
2 tablespoons extra-virgin olive oil
6 cups thinly sliced leeks, washed and trimmed, while and light green parts only, about 3 very large leeks
4 cloves garlic, minced
2 pounds broccoli, stems peeled, coarsely chopped
6-8 cups vegetable broth or water
freshly ground black pepper
zest of 1/2 lemon, removed with a zester
4 tablespoons roasted, shelled pumpkin seeds

1
Place the cashews in a bowl and add cold water to cover by 2-inches. Stir in 1 tsp sea salt and lit sit at least 4 hours at room temperature or up to overnight in the fridge.
2
Drain the cashews, rinse well, and place in a high speed blender jar. Add the 1 1/4 cups (300 mL) water, garlic and lemon juice. Blend on high speed until a smooth, cream is formed. Taste and adjust the seasoning. Remove from the blender and set aside.
3
Heat the oil in a large pot over medium heat. Add the leeks and garlic. Cook, stirring frequently until the leeks are soft but not brown. Add enough stock to just cover the broccoli, and 1 tsp (5 mL) salt. Bring to a boil then turn to a simmer.
4
Cook until the broccoli is tender and still bright green, 10-15 minutes. In batches, puree on high speed in the blender jar. Add half of the cashew cream and blend to combine. Scrape the puree into the pot, thin with more stock if needed and stir over medium heat until hot. Taste and correct the seasoning. Ladle into bowls and garnish with the reserved cashew cream, lemon zest and pumpkin seeds.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the cashew cream, 1 cup raw cashews, halves or pieces, 1 1/4 cups water, 1 clove garlic, smashed, and more.

Yes, Cream Of Broccoli Soup With Cashew Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Broccoli Soup With Cashew Cream

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