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
  1. Soak cashews in a bowl of water (the earlier you can do this, the better).
  2. In a large saucepan, sauté onion, garlic, broccoli and pistachios in vegan margarine for a few minutes.
  3. Add vegetable stock and simmer until the broccoli is tender.
  4. Transfer ingredients to a blender and blend in batches until smooth.  Return soup to the pan.
  5. Blend the drained cashews and almond milk in the blender until smooth.  Pour into the pan.
  6. Stir in the cayenne pepper and lemon juice until heated through.
  7. Serve topped with broccoli florets, spicy pepitas, toasted pine nuts or croutons.

20 Comments on Pistachio Cream of Broccoli Soup

  1. Barb
    June 13, 2012 at 9:15 pm (12 years ago)

    I’m a HUGE fan of cashew cream, it’s wonderful! And this soup looks delicious- I love the addition of pistachios!

    • * Vegan Sparkles *
      June 13, 2012 at 9:31 pm (12 years ago)

      The pistachios give it a depth of flavour that I wasn’t expecting. Sooooo good! I feel a cashew/pistachio cream frenzy coming on! 🙂

  2. Alexiasana
    June 13, 2012 at 9:17 pm (12 years ago)

    too bad there is no SUPER like button for this post. this soup looks scrumptous just what i would need RIGHT NOW!!! aww… 2 thumbs up for this recipe!

    • * Vegan Sparkles *
      June 13, 2012 at 9:31 pm (12 years ago)

      haha, thank you! Give it a try tomorrow – it’s sooo easy and you can make up a big batch to munch all week! NOM!

  3. An Unrefined Vegan
    June 13, 2012 at 10:14 pm (12 years ago)

    Brilliant! Going on my To Make (SOON) List!

    • * Vegan Sparkles *
      June 14, 2012 at 10:46 am (12 years ago)

      It’s so quick and easy, too! 🙂

  4. keepinitkind
    June 14, 2012 at 2:28 am (12 years ago)

    Heaven on a spoon is right! Lordy, this looks good!

    • * Vegan Sparkles *
      June 14, 2012 at 10:47 am (12 years ago)

      It’s definitely going to be a regular event! 🙂

  5. Richgail Enriquez
    June 14, 2012 at 4:03 am (12 years ago)

    I’ve heard the same good things about cashew cream. I’m excited to see em for myself. This dish looks fantastic!

    • * Vegan Sparkles *
      June 14, 2012 at 10:47 am (12 years ago)

      Cashew cream will change your life. True story. 🙂

  6. Robin Jean Marie
    June 15, 2012 at 4:47 am (12 years ago)

    This looks like a rich, delicious version of broccoli cream soup. And anything with pistachios rates an extra few notches, in my book. 😉

    • * Vegan Sparkles *
      June 25, 2012 at 9:31 am (12 years ago)

      hehe, thank you and I don’t mind at all! I AM obsessed with cashew nut cream! 😉

  7. CQ
    October 14, 2012 at 4:33 am (12 years ago)

    This sounds absolutely heavenly. Can’t wait to try it out!

    • * Vegan Sparkles *
      October 15, 2012 at 2:46 pm (12 years ago)

      I hope you love it as much as I do! 🙂

  8. Caddie
    May 21, 2013 at 9:40 pm (11 years ago)

    Oh my word, that is genius and looks delish!!

    • Vegan Sparkles
      August 10, 2014 at 6:02 pm (10 years ago)

      Thanks, Caddie! 🙂 x

  9. Julia
    August 9, 2014 at 5:11 am (10 years ago)

    This was great – even my BF liked it – thanks for the recipe! Next time I will probably only use half the amount of cashew cream.

    • Vegan Sparkles
      August 10, 2014 at 6:02 pm (10 years ago)

      My pleasure, Julia! I’m so happy to hear you and your BF enjoyed it. 🙂 x