Cream of Broccoli Soup (Dairy Free)


Every day is green food day in my house (except if you are my 19 month old who turns her nose up at anything green except avocados).


Today I am sharing a recipe from my cookbook 'Miracle Meals', and it is one that I think you will love! This creamy bowl of broccoli goodness will warm you up and fill you up (thanks to the addition of cashew) all year long.


Make it and let me know what you think! Post it to instagram and tag me @ChefMegPearson


Dairy Free Cream of Broccoli Soup

Serves 6


1 bunch of broccoli, in florets (6-7 cups)

1 large onion, chopped roughly

3 cloves garlic, peeled and minced

4 cups vegetable stock or water

1 large potato, peeled and diced

1/4 cup raw cashews

Salt, black pepper, to taste


Place the potato, onion, garlic and stock or water in a pot. Bring the broth to a boil, cover and lower the heat. Add in broccoli and cook over low heat until the potato is tender, about 10 minutes.


Put half the broccoli and potato mixture and half the broth in a blender with half of the cashews. Blend until smooth. Pour in another saucepan, and repeat with the rest of the broccoli, potatoes and nuts.


Heat the puréed soup, covered, over low heat until warmed and . Check seasonings and add salt and freshly ground black pepper to taste.

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Copyright Meg Pearson, 2020