bonappetit3.7
Broccoli and Cashew Cream Soup
Unintentionally vegan but very intentionally addicting—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.
👥 4 Servings👤 Hetty Lui McKinnon📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●food processor
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Cashew Cream
2
Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–⏱️ 60 minutes.
3
Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.
4
Soup
5
Cut broccoli into 1" florets. If your broccoli has a long stem, peel tough outer layer, then slice stem ¼" thick.
6
Heat oil in a large Dutch oven or other heavy pot over medium. Cook leek, stirring often and reducing heat if needed to avoid leek taking on any color, until softened slightly, about ⏱️ 2 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about ⏱️ 1 minute. Add broccoli and broth and increase heat to medium-high. Cover pot with a lid, setting it slightly askew to allow steam to escape (this will help the broccoli maintain its vibrant green color). Bring to a boil and cook until broccoli is tender, 8–⏱️ 10 minutes.
leek, white and pale green parts only, thinly sliced1
7
Working in batches if needed, transfer broccoli mixture to a blender or food processor and add salt, ¼ cup dill, and ½ cup cashew cream. Blend until soup is smooth. (If the soup is no longer hot, you can return it to the pot and reheat gently before serving.)
8
Divide soup among bowls and drizzle with remaining cashew cream. Top with a few dill sprigs and season with pepper.
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