Another Meatless Monday is here and perhaps you haven’t considered a dish to make. This week features a quick and easy recipe for a vegan cream of broccoli soup.
In one large pot over medium heat, add a couple of teaspoonfuls of coconut oil. Once melted, throw in 1 medium onion that’s been diced and some minced garlic, either 3 small cloves OR 1 large piece of the elephant variety. Add in 1 teaspoon of dried thyme, ½ teaspoon of salt, a dash of red pepper flakes and 4 cups of broccoli florets (or one 500g bag of frozen broccoli). Stir, then add 4 cups of vegetable broth, ¼ cup of cashews and one small potato diced. Turn heat to high until mixture boils, then turn heat down to medium-low for 30 minutes. Turn heat down to low for 10 minutes. At this point the potato and cashews should be soft. Turn heat off and let cool down about 10 minutes. Purée with hand-held blender or in food processor/blender. Add ½ cup of rice milk and heat soup. Top with freshly ground black pepper to serve.
*The starch in the cashew nuts and potato gives thickness to the soup that cream would normally add.