Dairy-free cream of broccoli soup for a warm-up on Meatless Monday
With cold-and-flu season in full swing, it's time to cook up a big batch of homemade soup with all of its immune-boosting qualities -- especially if you're making your own vegetable stock! This cream-of-broccoli recipe (adapted from VegNews columnist Allison Rivers Samson's version) will serve up a hearty dose of vegetables with a fraction of the fat that the dairy-heavy version contains -- and we swear won't be able to tell the difference.
You will need:
1 cup raw cashews
8 cups (2 quarts) vegetable broth
1 tablespoon olive oil
2 medium onions
1 medium head cauliflower
1 1/2 bunches broccoli
1 1/2 teaspoons dried marjoram
1 tablespoon salt
freshly ground black pepper to taste
1. Start by prepping the veggies -- then everything else will go much quicker. First, rinse the cauliflower and break it into large pieces, placing them in a big bowl.
2. Then cut the broccoli florets off the stems into bite-sized pieces.
Set the florets aside in another (smaller) bowl.