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5 from 1 vote

Broccoli and Pea Soup

I like this soup with cream on top, but you could also use plain vegan yogurt; it is also terrific. If you are using plant-based soy yogurt, keep in mind that it contains less fat than cashew cream or coconut-based cream. So you will probably need to add a little olive oil. Don't overlook the lemon zest as a finish. It magically invigorates the soup. And put in small doses so as not to completely change the taste of the soup.
Prep Time5 mins
Cook Time30 mins
Course: Soup
Cuisine: American, Canadian
Keyword: soups and stews, broccoli, frozen peas, vegetable broth, cashew cream, soups
Servings: 4

Ingredients

  • ½ cup cashews, divided (Notes)
  • 1 onion, chopped
  • 2-3 large garlic cloves, chopped (about 2 tbsp)
  • 2 medium-headed broccoli, cut into florets (about 3 cups)
  • 2 cups frozen peas
  • 4 ½ cups vegetable stock concentrate (powder, paste, or cube) (Notes)
  • 2 tablespoons light miso (Optional)
  • Salt and pepper, to taste
  • Chopped parsley, to serve
  • Zest of 1 lemon, to serve
  • Cashew nut cream or vegetable sour cream to serve (Optional)

Instructions

  • Soak the cashews in water for 30 min.
  • Heat 1 tablespoon of olive oil in a large pot, add the onion and garlic, and cook, 3 to 5 minutes, or until softened. Add the broccoli and broth and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the frozen green peas and cook until softened, about 2 minutes.
  • Let the soup cool slightly. In the meantime, discard the cashew soaking water and rinse them. Place them in a high-speed blender, add a cup of water and blend until smooth and creamy. Reserve ¼ cup for garnish and keep the rest in the pot.
  • Now transfer the container from the pot to the blender and blend until smooth. Return the soup to the pot and add the milk of your choice. Season with salt and pepper. Garnish with chopped parsley, lemon zest, and cream.

Notes

About the cashew nuts: if you'd prefer to skip making cashew cream, get a store-bought cashew cream or milk.
Vegetable stock concentrate options:
  • Powdered form: use 1-2 tablespoons, or to taste
  • Cube form: use 1-2 cubes, or to taste
About the miso: if you can't find any, add two more tablespoons, or to taste, of vegetable stock powder or cube.
Is your soup too salty?
  1. Dilute it with starchy foods (rice or potato) or fat (olive oil, cashew cream, coconut cream) or add water or unsalted broth.
  2. Divide it in half and dilute only the portion to be consumed.
  3. Balance the flavors with a little acidity (lemon juice or vinegar) or fat.
Is your soup too thin? Add more body with broccoli or peas. Their fiber content will muscle your soup.