This hearty soup is creamy without any cream. It’s totally vegan. The secret to creaminess are raw cashew nuts, quinoa and a high speed blender.
This soup is fairly thick, but if you don’t like that, add a little more water to the blender.
You can swap the broccoli and cauliflower for any veggie you like. Maybe zucchini and spinach?
- 2 tbs Olive oil
- 1 Small Shallot
- ¼ cup Quinoa
- 500 ml Vegetable stock (yeast free stock powder)
- 250 grams Broccoli (chopped)
- 200 grams Cauliflower (Chopped)
- 1 handful Raw Cashew nuts
- 250 ml Water
Chop the shallot.
Heat up the olive oil in the pan and add the shallot. Cook for 2 minutes. Rinse the quinoa and add it to the pan. Add the vegetable stock and bring to boil. Boil the quinoa for 5 minutes.
Add the raw cashew nuts and the vegetables. Close the lid and cook for 5 minutes on medium heat.
Turn off heat, scoop everything into your high speed blender. Add the water. Be careful as you blend and use a towel to hold the lid as you blend on high speed.
Pour the soup back into the pan, taste and season with salt and pepper if desired. Serve hot with some fresh chopped chives and mint.