Imagine you just finished a long day at work, it’s chilly outside and you are looking for the perfect comfort dinner without hassle and without a huge mess. Enter this one-pot vegan creamy broccoli potato soup.One-pot meals are always my favorite. If I can create less of a mess and fewer dishes at the end of the day I’m happy. This soup is so satisfying, and will hit the spot on those colder days.
The best part about this soup is that you can add almost any veggies you have on hand or add even more veggies to really pack a nutritious punch.
The cashew cream base is the perfect alternative to traditional cream and leaves the soup silky smooth. And what really takes this soup base to the next level are the vegan parmesan shreds adding just the perfect amount of tang and nuttiness.
Fresh broccoli and sweet corn (if it’s in season) always lend the best flavor but for even more convenience frozen broccoli and sweet corn will always save you if you are in a pinch or really just don’t feel like putting much effort into cooking.
Whenever I am using cashews for a cream base I always make sure they are raw cashews. Raw nuts are the healthiest option to avoid advanced glycation end products or AGE’s which are thought to contribute to the aging process. Stress is aging me enough that I don’t need my food contributing either!
Raw cashews are always a staple in my kitchen. I use them for cream bases for soups and sauces, cheese alternatives, and even desserts.
Finding raw cashews in the quantities I need can be a little bit of a challenge. I purchase mine from my local health food store that offers the “serve yourself” nut and grain dispensers. I have found this to be the most cost effective option in my area. If you have a local bulk store accessible to you that sells raw nuts I would check them out. It’s even a plus if they have self serve dispensers and allow you to bring in your own containers. This offers a more sustainable low waste option as it reduces the use of plastic containers or bags typically used in most stores.
With super simple ingredients, this convenient One-Pot Vegan Creamy Broccoli Potato Soup is sure to satisfy!
How to Soak Cashews
When using cashews for a cream base, the longer you can soak them in hot water the better. If I can manage to remember, soaking cashews overnight is the best option as this will allow for the most velvety smooth cream. For this one-pot vegan creamy broccoli potato soup if you are in a pinch soaking your cashews for at least 30 minutes will work just fine.
If you cant soak the cashews overnight or forget to as I have plenty of times, but have a little bit of extra time soaking the cashews for this recipe for about 2-3 hours is also a great sweet spot for time.
One Pot Vegan Creamy Broccoli Potato Soup
Ingredients
- 3/4 Cup White Onion Chopped
- 4 Cup Gold Potato Cubed
- 1 lb Broccoli Florets Fresh or Frozen
- 10 oz Sweet Corn Fresh or Frozen
- 3-4 Garlic Cloves Minced
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tbsp Nutritional Yeast
- 64 oz Vegetable Stock
Cashew Cream Base
- 1 Cup Raw Cashews (soaked in boiling water)
- 1 Cup Unsweetened Plant Milk (I use almond milk)
- 1 tbsp Lemon Zest
- 1 tbsp Corn Starch
- 1/2 Cup Vegan Parmesan Shreds
- Salt and Pepper To Taste
Instructions
- Add cashews to a heat safe dish with boiling water so they are covered and set aside for 30 minutes. (The longer you can let the cashews soak the better.)
- Chop onion, potato, and broccoli (if using fresh broccoli).
- Add a little bit of oil to a soup pot and add chopped onion and saute till translucent.
- Add chopped potato and saute for another 10 minutes.
- Add veggie stock and bring to a simmer, cover pot and continue to cook.
- Drain your soaked cashews.
- While the veggies and stock continue to cook, add all the cream base ingredients to a high speed blender and blend.
- Add cashew cream base and remaining bag of vegan parmesan shreds to pot and stir.
- Potatoes should be tender and soup creamy.
Note:
If you are using frozen veggies, I use the frozen veggie bags that can be microwaved to make it extra easy!
If you are using frozen veggies, your cooking time can be shortened. You will also want to add the frozen veggies at the same time you add the vegetable stock. If you are using the microwavable veggies you will want to add these at the time you add the cashew cream base so the veggies do not over cook and become mushy.
