Raw Broccoli Leaf Soup

INGREDIENTS

Raw Broccoli Soup

  • 2 1/2 cups water

  • 2 cups broccoli florets and leaves

  • 1 avocado

  • 1/4 cup flat-leaf parsley, leaves only

  • 1/8 cup nutritional yeast (not raw)*

  • 1/2 Tbsp. lemon juice

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1/8 tsp. black pepper

  • 1 tsp. fine sea salt

  • paprika

Cashew Cream

  • 1 cup raw cashews, soaked**

  • 1/2 cup water

  • 1 tsp. lemon juice, optional

  • 1/4 tsp. fine sea salt

INSTRUCTIONS

Cashew Cream

  • Add all the cashew cream ingredients into a blender. Blend on the highest setting until completely smooth. Season to taste. Set 1/2 cup of the cream aside and leave the rest in the blender.

Broccoli Soup

  • Blend all the ingredients together with the remaining cashew cream. Blend on the highest setting until completely smooth. Season to taste.

  • To serve, pour the soup into bowls. Add a few spoonfuls of the set aside cashew cream and swirl it into the soup. Sprinkle with freshly ground black pepper and a few leaves of parsley. Add paprika for flavor and garnish. Serve warm, straight from the blender.

  • Store leftover soup covered in the refrigerator for a few days, though best within the first 24-48 hours.


Thanks to nutritionrefined for this recipe.

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