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13 Comments

  1. I will definitely have to try this one. I have been craving a really good cream of mushroom soup. could I do the same but swap the broccoli for mushrooms? ciao!

  2. Mmm… sounds yum! I sometimes use a bit of coconut milk to make things creamier, too, but I think cashew probably gives it way more flavour.

  3. Hi there,

    I just came across your blog and am interested in your recent vegan challenge. I’ve been vegetarian for 20 years and am feeling more drawn to vegan. However I cannot eat nuts or seeds due to allergy. This has always put me off trying vegan, thinking my diet would become unbalanced. Do you have any thoughts on this? I don’t want to take supplements as I feel all nutrients should be supplied from our food. I’m very healthy so know I’m getting everything I need currently. I eat a lot of yogurt (actually I think I’m addicted to the stuff LOL!) So I’m looking for guidance and reassurance really. Giving up yogurt would cut a lot of protein and fat from my diet; I’m underweight; always have been, so don’t want to lose more weight – or get cold!!

  4. Thanks for the recipe, I’d like to try it but I have a (stupid) question – should I be using raw cashews? I’ve never tried using cashews or any nuts in soup before. Thanks!

  5. Hi, This sounds delicious, I will certainly try it. I made brocolli/cauliflowersoup and used a chickenbonebroth as a base. i also used the brocollistalks, but my soup tasted very bitter. I thought it was because of the brocollistalks, but now I read that you encourage us to use the stalks, can you tell me why my soup was so very bitter? I used frozen cauliflower.

  6. I just finished a cream of cashew broccoli soup with pureed raw cashews, onions, tons of garlic cloves, chardonnay, coconut cream, broccoli and white pepper and salt. OMG, OMG!! Ain’t vegan living just heavenly?