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Vegan Cream of Broccoli Soup

Your family is going to love this Cream of Broccoli Soup. It's so creamy and delicious that no one will ever know that it's vegan!
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Servings: 4 bowls
Course: Soup
Ingredients Method

Ingredients
  

  • 1 cup raw cashews soak overnight if you don't have a high-powered blender
  • 2 cups water
  • 1/2 tsp garlic powder
  • 2 tsp onion powder
  • 1 cube Edward & Son's No-Chicken Bouillon
  • 2 tsp cornstarch
  • 2 tbsp vegan butter
  • 1.5 cups non-dairy milk we prefer Rice Dream Original or unsweetened soymilk. We don't love the taste of almond milk in this recipe.
  • 10 oz bag of broccoli florets
  • Salt & pepper to taste

Method
 

  1. Steam broccoli until soft.
    While broccoli is steaming, add cashews and water to a blender and blend until smooth. Add the remaining ingredients except for the milk and broccoli, and continue blending until mixed well.
    Add sauce to saucepan. Add the non-dairy milk to the blender and swish around to get the remaining sauce out and pour into the saucepan.
    Cook over medium-high heat stirring consistently to avoid lumping. Cook until desired consistency.
    Add the steamed broccoli and mash a little to break apart.
    Salt & pepper to taste