Creamy Dairy-free Vegan Broccoli Potato Soup Recipe

There’s just one word to describe this soup: YUM! I prefer to use dried rather than fresh onion and garlic in this soup, because it gives it a slightly smoky, cheese flavor that is delicious, but you can use fresh if you prefer.  You’re looking for the cashews labeled “raw,” which means not roasted.  I live in California and buy my cashews at Trader Joe’s, but Whole Foods usually carries them, or you can buy them online. According to my investigations, Azure Standard has the best price online, currently $6.65 per pound.  If you can get a co-op going (or put them in your food storage) and buy 50 pounds, you can get them for around $4.50 per pound.  I’ll be starting/joining a co-op in the Salt Lake City area in July.  Stay tuned for more info on that. Now, the soup!

Serves 3 to 4 healthy eaters.

• 3 cups broccoli, chopped into small florets (I discard the stems because my kids freak out about them, but you can peel and chop those as well, if you like)
• 1 -2 cups potatoes, peeled and chopped into half inch cubes
• 6 cups cashew milk (1 cup soaked cashews, 5 1/4 cups water, blended on high until smooth and creamy)
• 1 tsp granulated onion
• 1/2 tsp garlic powder
• salt and pepper to taste

Place everything in a medium soup pot, and bring to a boil over medium-high heat. Reduce heat to medium-low and let soup simmer for about 15 minutes.  Salt and pepper to taste. That’s it.  You’re done!  If you use a food processor or a Vitamix to chop the veggies, this soup comes together in about 20 minutes.  Serve it with a nice crusty bread like this one and a green salad and you have yourself a meal. Yum! Yum! Yum!