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This Creamy Broccoli Quinoa Soup is thickened with cashews and swirled with an easy cashew cream sauce. It's rich and filling thanks to the quinoa and cashews and bright from a squeeze of fresh lemon juice. You'll love this gluten-free and vegan soup on these chillier days!

Vegan Broccoli Quinoa Soup


  • Author: Rachel
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

This Vegan Broccoli Quinoa Soup is thickened with cashews and swirled with an easy cashew cream sauce. It’s rich and filling thanks to the quinoa and cashews and bright from a squeeze of fresh lemon juice. You’ll love this gluten-free and vegan soup on these chillier days!


Scale

Ingredients

For the soup

  • 2 tablespoons olive oil or avocado oil
  • 1 yellow onion (diced)
  • 3 garlic cloves (minced)
  • 5 cups low-sodium vegetable broth
  • 6 cups (about 12 oz.) broccoli florets (2-3 heads)
  • 1 teaspoon sea salt
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon turmeric powder
  • ½ cup raw cashews (soaked in water for at least 4 hours)
  • ¼ cup Bob’s Red Mill nutritional yeast
  • 2 teaspoons tapioca flour
  • 1 cup cooked Bob’s Red Mill quinoa (I cooked according to package directions)
  • 1 lemon (juiced)

For the cashew cream

  • ¾ cup raw cashews (soaked in water for at least 4 hours)
  • ¾ cup filtered water
  • 1 lemon (juiced)
  • ½ teaspoon kosher salt

For the sourdough croutons

  • 2 slices gluten-free sourdough bread
  • 1 tablespoon olive oil or avocado oil
  • Salt + garlic powder (to taste)

Instructions

For the soup

  1. In a large saucepan or soup pot, heat the oil over medium heat. Add the diced onion and cook for 5-7 minutes, or until translucent. Add the garlic and cook for one more minute, or until fragrant.
  2. Add the vegetable broth and bring to a boil. Add in the broccoli, salt, garlic powder, onion powder, and turmeric and cook for 5-7 minutes or until the broccoli is tender.
  3. Remove a heaping cup of the cooked broccoli from the liquid with a slotted spoon and place in a separate bowl for now.
  4. Put 1/2 cup soaked cashews, nutritional yeast, and tapioca starch in a high-powered blender (I used my Vitamix) and add the soup from the saucepan. Blend until smooth. You may need to blend in two batches if your blender is on the smaller side. Alternatively, you can use an immersion blender.
  5. Add in the broccoli you had removed and the cooked quinoa. Pulse slightly just to break up the broccoli slightly (don’t blend it in completely if you want some texture, like I prefer) and incorporate the quinoa.
  6. Return to the saucepan and bring to a simmer to let the tapioca flour thicken the soup slightly. You can simmer for up 5-10 minutes longer, uncovered, if you’d like it thicker.
  7. Remove from heat, stir in the juice of one lemon, and serve with cashew cream, sourdough croutons, and microgreens!

For the cashew cream

  1. Blend the soaked cashews with the filtered water, lemon juice, and kosher salt until completely smooth. Add salt to taste.

For the croutons

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking liner.
  2. Cut the bread into 1/2-inch cubes. Place in a bowl and toss with the oil, salt, and garlic powder.
  3. Place on the prepared baking sheet and cook for 10-15 minutes, or until toasted to your desired crunchiness.

Notes

You can soak the cashews all together, no need to soak them separately. You can also pour boiling water over them and soak for just an hour or so, if you’re short on time.

*Nutritional info does not include cashew cream or croutons

  • Category: Main Course, Soup
  • Cuisine: American