Dairy-Free Vegetable Cream Soup
Indulge in the velvety richness of this Dairy-Free Vegetable Cream Soup, a hearty yet wholesome recipe perfect for plant-based eaters and those avoiding dairy. Packed with vibrant vegetables like carrots, celery, potato, and broccoli, this comforting soup is blended to silky perfection and elevated with a creamy mixture of soaked cashews and coconut milk. Flavored with aromatic garlic, onion, and dried thyme, every spoonful bursts with savory goodness. Whether you're craving a cozy dinner or a healthy meal, this quick and easy recipe—ready in just 40 minutes—is a nutrient-packed delight that's sure to impress. Serve it warm with a garnish of fresh herbs or a zesty touch of lemon juice for added brightness!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 3 medium (sliced) Carrots
- 2 medium (sliced) Celery stalks
- 1 medium (peeled and diced) Potato
- 2 cups Broccoli florets
- 4 cups Vegetable broth
- 1 cup (soaked for 4 hours or boiled for 10 minutes) Raw cashews
- 1 cup (unsweetened, canned) Coconut milk
- 1 teaspoon Dried thyme
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 tablespoon (optional, for brightness) Lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots, celery, diced potato, and broccoli florets to the pot. Stir to combine.
Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes or until all the vegetables are tender.
While the vegetables are simmering, drain the soaked cashews and add them to a blender along with the coconut milk. Blend until smooth and creamy.
When the vegetables are tender, turn off the heat and use an immersion blender to purée the soup directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Return the pot to low heat and stir in the cashew-coconut cream. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Allow the soup to warm through for 2-3 minutes, then serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 5472 mg | 238% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 65.1 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5308 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
