Dairy-Free Broccoli Soup
A delicious recipe for Dairy-Free Broccoli soup packed with veggies and topped with crispy prosciutto and green onions!
Ingredients
- 1 cup raw, unsalted cashews
- 3 ounces prosciutto optional, for topping
- 2 Tablespoons olive oil
- ½ onion diced
- 2 garlic cloves minced
- 1 cup carrots peeled and matchstick-cut or shredded
- ¼ cup celery finely chopped
- 5 cups broccoli broken into small florets
- 3 cups chicken or vegetable stock
- 2 cups unflavored, non-dairy milk
- 4 Tablespoons nutritional yeast
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- green onions optional, for topping
Instructions
- Place cashews in a small bowl and cover with very hot water for at least 20 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper and evenly spread prosciutto on the sheet. Bake for 10-12 minutes until crispy, then set aside to cool before crumbling.
- Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, sautée until fragrant and onions are slightly translucent, 2-3 minutes.
- Add carrots and celery and cook an additional 2-3 minutes. Add broccoli and soup stock, stirring to combine.
- In a blender, combine non-dairy milk, cashews (drained) and nutritional yeast. Blend on high until smooth and frothy, about 2-3 minutes. Pour into the soup and stir to combine. Add salt pepper, and bring to a boil. Reduce heat to low, and for 20 minutes or until the vegetables are tender, stirring occassionally. If the soup seems too thick, add additional soup stock.
- Remove from heat and divide into individual bowls. Garnish with crumbled prosciutto and chopped green onions before serving.
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