creamy vegan broccoli soup

Like everyone else on the planet, I have ‘lose weight’, ‘be health’, ‘get fit’ goals for 2013 which includes a plant-based diet. I also have other goals for 2013 such as financial goals.  I hope you will join us and share your goals for 2013 and your struggles and successes!

I’m hoping that we can encourage each other on our journeys to feeling better, being better and loving better! I think life is a continuous improvement proposition. So let’s continuously improve together, shall we?!

For years, I have read about the benefits of a plant-based diet and on occasion I have pursued that eating regimen. This past year my husband, a long-time Adkins fan and huge meat eater, adopted the plant-based lifestyle with fantastic results. My daughter and her husband also made the change and look and feel fabulous. Another friend and husband have made the switch with inspiring results.

For some reason, while I completely and utterly believe in the health benefits of eating wholesome & nutritious fruits, vegetables, legumes and grains, I struggle to make the complete conversion. But I have had a measured amount of success this year making worthwhile changes to my eating habits and so I’m ready to jump in with both feet and truly give it my all!

Recently I made a very healthy Creamy Broccoli Soup! It was yummy (despite the less-than-spectacular picture above!)


Creamy Vegan Broccoli Soup
Prep time
Cook time
Total time
Serves: 4
  • ½ cup vegetable broth
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1-2 cloves garlic, chopped
  • 4-1/2 cups vegetable broth
  • 6 red potatoes, peeled and diced
  • 4-1/2 cups coarsely chopped broccoli
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup raw cashews
  1. Saute onions, celery and garlic in ½ cup vegetable broth on medium heat until vegetables are translucent.
  2. In large pot,combine sauted vegetables, 4-1/2 cups vegetable broth, potatoes, broccoli and basil and simmer for 10-15 minutes.
  3. Place about half of the soup mixture in a blender and blend with cashews until smooth.
  4. Return blended cashew mixture to the pot. Stir adding salt and pepper and serve.

I don’t think you can ever have enough garlic, but add garlic according to your personal preferences! Also, I simmered it for quite a while.  I made this pot of soup in the morning and then reheated it for dinner, which worked out great.  Blending cashews into the soup makes it creamy without adding cream and cheese!

WHAT ARE YOUR GOALS FOR 2013? Leave a comment and let’s inspire each other!

Enjoy, Julie

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