No Milk Potato-Broccoli Soup
A creamy, dairy-free potato-broccoli soup with a rich cashew base, perfect for a healthy, comforting meal suitable for vegans and those seeking a hearty vegetable dish.
Ingredients
Instructions
- Put the broccoli, diced red potatoes, salt, chopped onion, and chopped celery in a pan with water to cover. Cook until potatoes are done.
- In a blender, mix the cashews, water, and flour until smooth and creamy.
- Add the cashew mixture to the cooked vegetables in the pan.
- Stir well and cook for a few more minutes. Add more of the cashew mixture if you want a thicker soup.
Tips & Substitutions
For a creamier texture, soak the cashews in water for a few hours before blending. If you don't have cashews, try using silken tofu or almond milk as a substitute. Adjust the seasoning based on personal preference; adding herbs like thyme or rosemary can enhance the flavor. This soup can be served warm or chilled, making it versatile for different seasons.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a sprinkle of nutritional yeast for added flavor. It pairs beautifully with crusty bread or a side salad for a complete meal. For a hearty option, consider serving it alongside Chicken-Veggie Soup or American recipes that include grains for added texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens in the fridge, add a splash of water or broth to reach the desired consistency when reheating.
Nutrition & Diet Analysis (per serving)
Each serving of No Milk Potato-Broccoli Soup contains roughly 497 calories, with 13g protein, 46g carbohydrates, and 32g fat. It is an excellent source of vitamin C (30% of the Daily Value), iron (28% of the Daily Value), and protein (26% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1951mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just reheat when ready to serve. The flavors often deepen after sitting, making it even more delicious. However, if you plan to freeze it, note that the texture may change slightly upon thawing.
Is there a vegan version of this recipe?
Yes, this soup is already vegan-friendly as it doesn't contain any dairy. The cashew mixture serves as a creamy base without the need for milk. Ensure that any additional seasonings or broth used are also vegan if you want to keep it plant-based.
Can I add other vegetables to this soup?
Absolutely! Feel free to include other vegetables like carrots, bell peppers, or spinach. Just adjust the cooking time accordingly to ensure everything is tender. Adding extra veggies can enhance the nutritional value and flavor of the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).