Ohhh cashew cream, where have you been all my life?? After successfully using it to top off my Apple Crumble brunch and reading many reviews about its magical properties, I decided to push the envelope. On the weekend I bravely ventured where no sparkly vegan has been before and created my very first Cashew Cream of Mushroom Soup! Oh my! It was tasty but my measurements were a bit off so it wasn’t very photogenic. In fact, it looked kind of like a mushroom milkshake. Barf.
It was perfect soup weather in Perth tonight – cold, windy and dark – so I wanted to try the recipe again but mushies are a bit high maintenance and it’s one of those 2-hour recipes that are not weekday friendly. In the interests of eating before midnight I decided to experiment on another unsuspecting vegetable. Why should mushrooms have all the fun? I remembered seeing this delicious photo from Love and Lemons and decided it was broccoli’s turn for some cashew cream lovin’. Broccoli and pistachios in my experimental creamy cashew soup? Oh hell to the yes!
This time it was heaven on a spoon from the get-go. The kind of soup that makes you roll your eyes and yell “YUMMM!” at the person standing closest to you, possibly whilst also waving your spoon and accidentally splashing green soup on them. Don’t worry, they’ll forgive you when they taste it. Or when you do their laundry.
- 4 cups broccoli florets
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1.5 tbsp vegan margarine
- 3-4 cups vegetable broth/stock (I used 3 because I like my soup quite thick)
- 1/2 cup pistachios
- 1 cup cashews
- 1/2 cup almond milk (or other non-dairy milk)
- 1/2 tsp cayenne pepper
- Squeeze of lemon juice
- Soak cashews in a bowl of water (the earlier you can do this, the better).
- In a large saucepan, sauté onion, garlic, broccoli and pistachios in vegan margarine for a few minutes.
- Add vegetable stock and simmer until the broccoli is tender.
- Transfer ingredients to a blender and blend in batches until smooth. Return soup to the pan.
- Blend the drained cashews and almond milk in the blender until smooth. Pour into the pan.
- Stir in the cayenne pepper and lemon juice until heated through.
- Serve topped with broccoli florets, spicy pepitas, toasted pine nuts or croutons.