There’s nothing better than fresh nutritious greens on a cold winter day. And yup, it’s raw! The soup will become warm from the high speed blending and spicy seasoning. This raw vegan creamy broccoli soup is thick and satisfying. Made from a flavorful mix of herbs and spices that provide the essential texture and vibrant green color, this recipe is worth becoming a go-to when in need of a quick and easy dish.
My creamy raw vegan broccoli soup is so many things that the original cream of broccoli soup with cheese never was to me: it has a more delicate flavor and it’s filling in a way that won’t send you into a regretted food coma. Some may argue that this is not really soup because it does not have a watery broth and it’s not hot. Good points, but I like my soup so thick that it has to be savored! Every mouthful here will be ecstasy. Of course, if your preference isn’t like mines then you can make adjustments to the recipe according to your own desires for bulk, extra ingredients, whether you would like the soup completely blended or with bits of broccoli visible, etc.
It’s an ideal meal prep recipe that can be served as a main meal or side dish. There are not many people who don’t like cream of broccoli soup. The comforting vegetables are earthy and good for your insides and the cheesy flavor from the nutritional yeast will make the dish appealing to kids and adults alike. The best part about this soup being raw is that it’s perfect for days when you have little time to sit around and wait for it to cook because it’ll take 15 minutes at the most to make once you have all the ingredients ready. I’d recommend soaking the raw cashews in water for at least an hour before you’re ready to indulge in this recipe to soften them and wash away enzyme prohibitors.
Decorating the soup with toppings can also be fun. In this recipe I used a dash of crushed red pepper for color, sprinkled some nutritional yeast, and garnished the top of my bowl with a piece of fresh dill. Enjoy your soup!