This BBQ rub is the greatest in Texas and is an old family recipe. Before cooking, rub the beef for at least two hours. fantastic for brisket.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup raw cashews
- 5 cups vegetable broth, divided
- 2 Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 onion, finely chopped
- 4 ½ cups coarsely chopped broccoli
- 1 teaspoon dried basil
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
- 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.
Reviews
delicious, relatively easy, healthy!!! yeah! Checks all the boxes
This is delicious and healthy. I make it with and without the potatoes, depending on my carb intake for the day.
Added garlic, nutritional yeast and nutmeg as per other reviewers’ suggestions. Delicious and creamy.
I used this recipe as a base for making a soup with the ingredients I had on hand. Vegetarian but not vegan. I used roasted cashews and heated them in 1 cup broth and a cup of almond milk. Blended this mixture until smooth. Then I added 2 cups milk, 1/2 c of heavy cream, and 1/2 more cup almond milk. (Just what I had). Used frozen broccoli, red onion and yellow potatoes. As suggested I added about 1/4 c coconut. Didn’t do any more blending. In no way is this the same recipe as what appeared on the website, but it is absolutely delicious.
Made as directed but added a little bit of garlic and for the 5th cup (boxed broth only contains 4 cups) I used water.
Add 4 cloves of garlic 🙂
Mine was tasty and thick. I have a tendency to “eyeball” measurements. I also added a bit more seasoning and nutritional yeast for my liking. Overall, super yummy and easy to make!
I loved it.
I did not make any ingredient changes but did blend all the soup instead of half. It is delicious and texture more like a broccoli bisque. I don’t prepare vegan food but the ingredients sounded good and the recipe easy. The results were amazing the flavor perfect. I can’t wait to prepare this again. I think I will experiment and see if this soup can be frozen. Would be nice to keep some on hand and ready in the fridge.
This was wonderful! I only had red potatoes, so I used them with the skin on. I also added a carrot. I topped it with some celery salt and nutritional yeast, and added a few crackers. I ate WAY too much!
I followed the recipe exactly as written. It was perfect!
Have made this many times before and love this recipe. Like others have stated, it needs a little tweaking. Only add salt if you do not use lo sodium broth. I added a generous amount of nutmeg and fresh ground black pepper as well as some garlic and 3T nutritional yeast. The best addition was the lemon juice that was suggested by another reviewer. A generous dash of fresh lemon juice as well as some grated lemon peel added to the top before serving is a must in my book. It lightens up the soup and makes it even better.
LOVE this recipe. I’ve been making it for a year now and it’s my go-to. My advice: ADD LEMON JUICE ON TOP!!! TRUST ME.
Wow! Excellent soup that everyone liked. I didn’t have cashews and couldn’t find any at the store so I used walnuts. Great taste! Didn’t miss the cashews. I had to cook the potatoes much longer than expected to get them to soften, but that may be because I am at high altitude. Yummy!!
This was good per recipe. I did add 1 tbs of nutritional yeast.
Best vegan soup I have had so far. I added carrots in place of one patatoe. So good!
Very good!!! I will definitely make this again 🙂 I didn’t have any cashews on hand so I used almonds and it was lovely
I’ve made this twice. Delicious both times! I add fresh herbs, basil, rosemary, thyme and a dash of cayenne. The second time I did a combo of broccoli and cauliflower. Wonderful and easy. Mine was very thick so I added a cup of water.
This is an amazing recipe. The whole family loved it! I did make a few changes. I threw a handful of fresh basil into the blender with the cashews and veggie broth. I added nutritional yeast and hot sauce in the pot. When I added the cashew/broth mixture to the pot at the end, I added a teaspoon of fresh lemon juice.
This is my go to recipe that reminds me of Panera Bread cream of broccoli soup. I noticed another reviewer stated that it needed more flavor, but I didn’t find that. The only thing I did differently is that I use Better Than Bullion No chicken (or vegetable) base for the vegetable broth, and I think this makes this soup very flavorful. Even my non-vegan 87-year-old dad liked this soup. But remember to taste the soup first and add more seasoning or salt if it tastes bland to you.
AMAZING. Food for the soul. Comfort food. Ate 3 bowls immediately. Topped with nutritional yeast and hemp seed. Skipped the coconut milk. It did not need it.