I don’t know anyone who is as passionate about eating food as my daughter. It’s hard for her to pick a favourite meal because she enjoys eating so many things. Sushi, pasta, pizza, burrito, schnitzel, sashimi, Eggs Royale, kimchi, bulgogi, jjapagetti (which has been upgraded to jjapaguri, thanks to the Oscar winning film, Parasite), shepherd’s pie and fish.
And sometimes, being the evil parents that we are, we like to tease her a little using her love of eating good food. When she eagerly asks, ‘What are we having for dinner tonight?’, our default poker-faced response is ‘Broccoli soup.’ What usually follows is a scowl, crossing of the arms and some whining. I don’t know why she just doesn’t ignore us daggy parents who repurpose the same teasing strategy ad finitum. I suppose eight-year-old me wouldn’t be so enthusiastic about eating broccoli soup for dinner (as much as adult me loves broccoli).
But since I’ve been experimenting with variations of Jo Whitton’s* ‘Cream of Broccoli soup’, I’ve come up with a recipe for an uber creamy plant-based broccoli soup that I actually look forward to cook and eat AND isn’t met with scowls and refusal to eat from daughter dearest. It’s even impressed and sated the husband who thinks soups are not meals but mere starters. I whole heartedly disagree, but that’s another discussion for another time.
AuthordeliciousmotherCategorySavouryDifficultyBeginner
AuthordeliciousmotherCategorySavouryDifficultyBeginnerThe quickest and easiest plant-based cream of broccoli soup recipe you'll ever need! Cashews give this soup a creamy oomph and the industrial strength and speed of the Thermomix blade will blend the cashews and co. into velvety bliss.
The quickest and easiest plant-based cream of broccoli soup recipe you'll ever need! Cashews give this soup a creamy oomph and the industrial strength and speed of the Thermomix blade will blend the cashews and co. into velvety bliss.
Yields4 Servings Prep Time5 minsCook Time21 minsTotal Time26 mins
400 g frozen broccoli florets 1 large onion (approx 100g) cut into eighths 1 clove of garlic 500 ml vegetable stock 40 g olive oil 1 cup of raw cashews 1 tsp sea salt ¼ tsp ground black pepper
1Add 400g frozen broccoli florets + 1 large onion (cut into eighths) + 1 clove of garlic + 500ml vegetable stock + 40g olive oil to mixing bowl. Cook for 20min / 100 degrees / Speed 1.
2Add 1 cup of raw cashews + 1 tsp sea salt + 1/4 tsp (ground) black pepper. Blend 60 secs / Speed 1 and gradually working up to speed 9). Pour into your bowls and enjoy with an optional sprinkling of spirulina and/or cayenne pepper.
Add 400g frozen broccoli florets + 1 large onion (cut into eighths) + 1 clove of garlic + 500ml vegetable stock + 40g olive oil to mixing bowl. Cook for 20min / 100 degrees / Speed 1.
Add 1 cup of raw cashews + 1 tsp sea salt + 1/4 tsp (ground) black pepper. Blend 60 secs / Speed 1 and gradually working up to speed 9). Pour into your bowls and enjoy with an optional sprinkling of spirulina and/or cayenne pepper.
Ingredients
Directions
Add 400g frozen broccoli florets + 1 large onion (cut into eighths) + 1 clove of garlic + 500ml vegetable stock + 40g olive oil to mixing bowl. Cook for 20min / 100 degrees / Speed 1.
Add 1 cup of raw cashews + 1 tsp sea salt + 1/4 tsp (ground) black pepper. Blend 60 secs / Speed 1 and gradually working up to speed 9). Pour into your bowls and enjoy with an optional sprinkling of spirulina and/or cayenne pepper.
*Jo Whitton is an author and Thermomix® extraordinaire. You can find her recipes and books here. If you’re into cooking nutritious and healing foods, I can’t recommend her book and/or app, ‘Life Changing Foods’ enough. Non-Thermie owners can delight in the conventional instructions that go alongside the TM recipes.
