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Cream of Broccoli Deluxe


Forks Over Knives, Campbell and Esselstyn--recipe by Anastasia St. John

A very creamy and nutritious vegetable soup.


1420 ml 6 c. vegetable stock or boullion
1 rounded cup raw cashews
1 medium onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
10 ml2 tsp. dried thyme
5 ml1 tsp. sea salt
2 ml1/2 tsp. black pepper


Puree 1 cup of the stock with the cashews in a blender until smooth. Set aside.

In a 3-qt. pot, cook the onion, celery and carrot over medium heat in 1 cup of the stock for 5 minutes. Add the garlic, bell pepper and potatoes and cook for 2 more minutes. Add the remaining 4 cups stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.

Stir the cashew mixture into the soup. Puree about half of the soup in batches in your blender (or use an immersion blender right in the soup pot.) Reheat. Serve.

Major Ingredients: 


I realized when I was half-way into this recipe that I had no potatoes. I proceeded anyway, reducing the broth by one cup and adding a handful of sliced mushrooms after the blending. It was delicious!

I've made this soup 3 times in the last two weeks. It's my favorite vegan soup; absolutely delicious!