Friday's Fixin's: Cream of Broccoli Soup (Vegan Style!)


After this holiday season of eating and drinking and indulging (including another batch of Maggie’s Pineapple Casserole), it’s time to jump back on the vegan wagon and pull out the fire hose of green juice (which equates to a ginormous glass – sometimes two – every day).

Recently, I came across an amazing food blog called Joy the Baker. Wowza, do I love this blog! The photos and the recipes are absolutely fabulous!  Though it’s not all vegan, she does have some absolutely fantastic vegan recipes.

I have been craving broccoli lately. And soup. So how excited was I to find Joy the Baker’s    (vegan!) cream of broccoli soup (Silver Lining)?!?

After making this, I proceeded to inhale two cups (okay, three). Seriously Yummy in the Tummy. Hope you enjoy it as much as I do!

  Joy the Baker’s Vegan Cream of Broccoli Soup


  • 1 1/2 cups raw cashews, soaked in water for 1 hour then drained
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 heads of broccoli, chopped into bite-size florets
  • 1/8 teaspoon fresh ground nutmeg
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground mustard seeds
  • fresh ground black pepper to taste
  • 3 teaspoons fresh lemon juice
  • 2 teaspoon vegan Worcestershire sauce
  • about 4 cups of water


  • Soak raw cashews in water for 1 hour.  They’ll soften slightly.  Drain.
  • Steam broccoli until tender.  A fork should be able to easily pierce the flesh.  Remove from steamer and set aside.
  • In a large saucepan over medium heat,  add olive oil, and onions.  Cook until onions are tender and translucent, about 5 minutes.  Add garlic and cook for one minute more.  Add cumin, salt, mustard seed, and black pepper and cook for about 30 seconds.  Add cooked broccoli florets, and remove from heat.
  • In a blender, add half of the softened cashews, about 1/2 of the broccoli mixture, and 2 cups of water.  Blend until smooth.  Pour blended soup into a large soup pan.  Blend the remaining cashews, broccoli, and 2 more cups of water.  Blend until smooth.  Pour into pan.  Heat over low heat.  Add lemon and worcestershire sauce.  Taste and season as necessary.  Add more water for a thinner consistency.
  • Serve warm.  Soup will last, in an airtight container in the fridge for 4 days.

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