Rating: 5 stars 4.8
175 Ratings
  • 5 star values: 152
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

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  • Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.

  • Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

Nutrition Facts

353 calories; protein 12.8g; carbohydrates 44.6g; fat 16g; sodium 1059.4mg. Full Nutrition
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