Dairy Free Broccoli Soup
Ingredients
- 2 Tbs olive oil
- 1 onion sweet, chopped
- 4 cloves garlic minced
- 1/2 tsp nutmeg ground
- 2 cups cauliflower florets, chopped see notes for time saving tip!
- 2 cups broccoli florets, chopped
- 1 Tbs lemon zest
- 1/2 cup cashews raw
- 8 cups vegetable broth low-sodium (or more as needed)
- 2 carrots peeled and shredded
- salt to taste
- pepper to taste
Instructions
Prep
- Chop onion.
- Mince garlic.
- Chop cauliflower and broccoli into florets.
- Zest lemon with a Microplane.
Make
- In a large soup pot, heat olive oil over medium heat. Saute onion and garlic gently until soft and fragrant. Stir in nutmeg.
- Add cauliflower, 1 cup of broccoli, cashews, and broth. Stir to combine. Bring to a boil, then reduce to a simmer, until cauliflower is soft; about 15-20 minutes. Add additional broth or water if necessary to keep cauliflower and broccoli covered.
- Remove from heat and let stand until cool enough to puree.
- Puree soup in batched in a blender. (Be sure to secure the lid of the blender as steam from the soup can create pressure and pop off the lid).
- Season with salt to taste.
- Return pot to stovetop and add remaining broccoli florets and shredded carrots. Simmer until broccoli just bright green.
Notes
To make this a Broccoli Cheddar Soup, simply whisk in shredded cheddar cheese [about 1 cup for the pot] AFTER you remove it from the heat. Do not boil after cheese is added.