🥦 Broccoli & Cashew Cream Soup 🌿🥥 #BroccoliSoup #VeganSoups #DairyFreeComfortFood #HealthyEating Ingredients: 🥦 4 cups fresh broccoli florets 🧅 1 medium onion (diced) 🧄 3 garlic cloves (minced) 🥔 1 medium potato (peeled and diced) 🌰 1/2 cup raw cashews (soaked for 2-4 hours or boiled for 10 minutes) 🥥 3 cups vegetable broth 🥛 1 cup unsweetened plant-based milk (e.g., almond, oat, or soy) 🥄 1 tbsp nutritional yeast (optional, for cheesy flavor) 🧂 Salt & black pepper to taste 🌶️ 1/4 tsp smoked paprika (optional) For Garnish: 🌿 Fresh parsley or chives (chopped) 🌰 Toasted cashews or pumpkin seeds (optional) 🥄 Drizzle of olive oil or coconut cream Instructions: 1. 🧄 Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for 5 minutes until softened. 2. 🥦 Add Vegetables: Stir in the broccoli florets, potato, and cashews. Add the vegetable broth and bring to a boil. 3. 🍲 Simmer: Reduce the heat and simmer for 15-20 minutes until the broccoli and potato are tender. 4. 🌿 Blend: Use an immersion blender or transfer the mixture to a blender. Blend until smooth and creamy. 5. 🥛 Add Plant-Based Milk: Stir in the plant-based milk and nutritional yeast. Season with salt, black pepper, and smoked paprika (if using). 6. 🔥 Reheat & Adjust: Heat the soup gently, adjusting consistency with more broth or milk if needed. 7. 🍽️ Serve: Ladle the soup into bowls and garnish with fresh parsley, toasted cashews, and a drizzle of olive oil or coconut cream. ✅ Tips: 🥦 Use frozen broccoli if fresh is unavailable. 🌶️ Add a pinch of red chili flakes for heat. ❄️ Store leftovers in the fridge for up to 4 days or freeze for later. Perfect for: 🥦 Cozy Dinners, 🥣 Light Lunches, or 🌿 Vegan Comfort Food Nights! #VeganBroccoliSoup #DairyFreeSoups #PlantBasedEats #HealthyComfortFood #GlutenFree+ use text