Cream of Broccoli Soup | Vegan, Dairy-free
Recipe and Photo by Sara from Nourished Ways
A nourishing and warming soup to enjoy in between seasons using our cashew butter to add an extra creamy layer.
1 head of broccoli, cut into pieces
1 zucchini, cut into small pieces
1 cup of leeks
1 medium carrot, diced
Quart of vegetable broth
2 Tbsp Artisana Organic Cashew Butter (can use our Walnut Butter)
1 cup coconut milk
1 Tbsp cornstarch
1 tsp of coriander powder
1 Tbsp organic olive oil, or coconut oil
Salt and pepper to taste
In a medium pot, cook the onions, leeks, shallots, and carrots in a small amount of oil for about 2 minutes.
Add the broccoli, zucchini, and vegetable broth.
After about 5-7 min, add the coconut milk.
Turn off heat, and pour into a blender or use an immersion blender directly in the pot. Add cashew butter, cornstarch, coriander and salt and pepper, as you blend.
Blend until smooth and creamy.
Serve and enjoy!