This creamy broccoli and potato soup offers a rich, comforting texture without the need for any dairy products. By blending soaked raw cashews with nutrient-dense golden potatoes and flavorful vegetable stock, you create a velvety base that mimics the consistency of traditional cream soups perfectly. It is a wholesome, plant-based meal that serves eight, making it a reliable staple for busy weeknight dinners or cozy weekend lunches.

List of ingredients

1/2 yellow onion (or 1/2 leek), chopped
4 cloves garlic, minced
2 lb golden potatoes, scrubbed, rinsed and diced
1 large carrot, diced
1 celery stick, chopped
1 cup raw cashews
7-8 cups vegetable stock, low sodium
5-6 tbsp nutritional yeast
1 lb broccoli florets
1 pinch sea salt, to taste
1 pinch red pepper flakes
1/3 cup fresh chives, snipped for garnish
1/2 tsp turmeric (optional)

step-by-step instructions

Step: Preheat a heavy stock pot over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent.
Step: Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.
Step: Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened.
Step: Transfer the soup to a powerful mixer and carefully purée until silky smooth.
Step: Transfer the creamy soup back to the pot and bring to a simmer again. Add the broccoli florets, cover with a lid and cook 3 to 5 minutes until the broccoli is softened to your liking.
Step: Taste and adjust seasoning with the sea salt. Add more vegetable stock at this point to thin out the soup if you prefer.
Step: Serve hot with extra red pepper flakes and the fresh chives.

Refining the Preparation Process

Achieving Optimal Creaminess in the Blender

The texture of this dish relies heavily on the emulsification of the cashews and potatoes. Using a high-speed blender ensures the cashew pieces are completely broken down, resulting in a dairy-like mouthfeel. If you only have an immersion blender, work in smaller batches to ensure maximum smoothness.

Managing Broccoli Texture During Final Cooking

To avoid overcooking the broccoli, add it only at the very end of the process. Keeping the florets small and uniform in size ensures they cook evenly within the three-to-five-minute window. If you enjoy a crunchier texture, consider steaming the broccoli separately and adding it to individual bowls before serving.

Selecting the Best Potatoes for the Base

Golden potatoes are preferred for this recipe because they yield a buttery, smooth consistency when blended. Their thin skins do not always require peeling, which saves prep time and retains nutrients. Starchy potatoes like Russets can also be used, though they may result in a slightly thicker, denser soup.

Practical Ingredient Substitutions

Swapping Aromatics and Vegetables

If you prefer a milder flavor, leeks can replace the yellow onion entirely. Should you be out of carrots, parsnips can be used as a replacement, offering a similar sweetness. Celery can also be omitted if necessary, though it provides an essential savory background note to the overall profile.

Adjusting Nut-Free Needs

If you need to avoid cashews, you can substitute them with sunflower seeds that have been soaked, or use a tablespoon of white tahini. Keep in mind that these substitutions might slightly alter the flavor profile compared to the neutral, creamy base provided by cashews. Another alternative is to increase the potato count to ensure the soup remains sufficiently thick.

Enhancing the Savory Profile

The nutritional yeast is crucial for the cheesy flavor, but if you do not have it on hand, a teaspoon of miso paste can add a similar umami depth. Ensure you choose a low-sodium miso to maintain control over the total salt content of your soup. Adding the turmeric is purely aesthetic and nutritional, so feel free to leave it out if it does not fit your flavor preferences.

Serving and Storage Suggestions

Suggested Side Accompaniments

This soup pairs exceptionally well with crusty, toasted sourdough or focaccia bread. For a more substantial meal, serve the soup alongside a crisp green salad tossed with a vinaigrette. The brightness of the greens contrasts nicely with the heavy, comforting nature of the broccoli and potato base.

Proper Refrigerator Storage

Store leftover soup in an airtight glass container to preserve its freshness. It will typically keep for up to four days in the refrigerator. Ensure the soup has cooled completely to room temperature before securing the lid to prevent condensation buildup, which can impact the quality of the dish.

Reheating Instructions for Best Results

Reheat the soup slowly on the stove over medium-low heat. Avoid boiling, as this can break the emulsification of the cashews and alter the texture. If the soup thickens too much while stored, stir in a splash of water or vegetable broth to return it to the desired consistency.

Freezing the Soup for Later

You can successfully freeze this soup for up to three months. To maintain the best texture, freeze the soup base without the broccoli pieces, then add fresh broccoli when you reheat it. When ready to eat, thaw the soup overnight in the refrigerator before warming it on the stove.

Common Kitchen Queries

Can I use dried herbs instead of fresh chives?

Yes, dried chives or even dried parsley can be used as a garnish. However, remember that dried herbs are more potent, so use about one-third of the amount suggested for fresh herbs. Fresh chives are recommended if possible for their vibrant color and mild, onion-like bite.

Is it necessary to soak the cashews?

While some recipes require soaking, the boiling process in this soup is sufficient to soften the cashews. By simmering them with the potatoes and stock, they become soft enough to blend into a perfectly smooth base without additional prep time. This makes the recipe faster and easier to manage during a busy week.

How can I make the soup thinner?

If the soup becomes too thick after blending, simply whisk in additional vegetable stock until it reaches your preferred consistency. Add the liquid gradually, starting with a quarter cup at a time, to avoid over-thinning the mixture. Remember to taste after adding extra liquid, as you might need to adjust the salt levels accordingly.

Why does the color change after adding turmeric?

The turmeric acts as a natural food coloring that provides a warm, yellow hue to the soup, mimicking the color of traditional cheddar-style vegetable soups. If you find the color too intense, reduce the amount to a quarter teaspoon or omit it entirely. Its flavor is subtle, but it contributes to the overall visual appeal of the final dish.