Raw Broccoli Soup
This Raw Broccoli Soup is thick, creamy, nutty and very un-raw-broccoli-like. It's honestly the best cream of broccoli soup I've ever had.
Servings: 2
Calories: 580kcal
Ingredients
Raw Broccoli Soup
- 2 1/2 cups water
- 2 cups broccoli florets
- 1 avocado
- 1/4 cup flat-leaf parsley, leaves only
- 1/8 cup nutritional yeast (not raw)*
- 1/2 Tbsp. lemon juice
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/8 tsp. black pepper
- 1 tsp. fine sea salt
Cashew Cream
- 1 cup raw cashews, soaked**
- 1/2 cup water
- 1 tsp. lemon juice, optional
- 1/4 tsp. fine sea salt
Instructions
Cashew Cream
- Add all the cashew cream ingredients into a blender. Blend on the highest setting until completely smooth. Season to taste. Set 1/2 cup of the cream aside and leave the rest in the blender.
Broccoli Soup
- Blend all the ingredients together with the remaining cashew cream. Blend on the highest setting until completely smooth. Season to taste.
- To serve, pour the soup into bowls. Add a few spoonfuls of the set aside cashew cream and swirl it into the soup. Sprinkle with freshly ground black pepper and a few leaves of parsley. Serve warm, straight from the blender.
- Store leftover soup covered in the refrigerator for a few days, though best within the first 24-48 hours.
Notes
*Nutritional yeast adds cheesiness to this soup. However, it's not raw so leave it out if you're going for 100% raw soup.
**Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and rinse the cashews thoroughly. (Note: if you do the quick soak, the soup will no longer be raw).
***Prep time does not include soaking the cashews (8 hours). This recipe has been adapted from Alissa Cohen's cookbook Living on Live Food.
**Soak the cashews in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered. When the cashews are done soaking, drain the water and rinse the cashews thoroughly. (Note: if you do the quick soak, the soup will no longer be raw).
***Prep time does not include soaking the cashews (8 hours). This recipe has been adapted from Alissa Cohen's cookbook Living on Live Food.
Nutrition
Serving: 1of 2 | Calories: 580kcal | Carbohydrates: 40g | Protein: 19g | Fat: 44g | Fiber: 13g | Sugar: 6g