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2 bowls of broccoli and kale soup with a swirl of cashew cream with kale, cashew and basil shattered over the yellow background.
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5 from 3 votes

Creamy Vegan Broccoli and Kale soup

Try this Creamy Vegan Broccoli and Kale soup. You won't believe there are no dairy products, as it's so smooth and creamy. Ready in 20 minutes and so delicious!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: mains
Cuisine: British
Servings: 4
Calories: 219kcal
Cost: £0.77

Ingredients

  • 1 broccoli head £0.60
  • 100 g (2 handfuls) of kale (£0.50)
  • 1 onion (£0.69/3)= (£0.23)
  • 3 cloves of garlic (£0.62)
  • 75 g unsalted cashews (£1.29/2)=(£0.65)
  • 1 bunch of fresh basil (£0.48)

Cupboard Essentials

  • 1 litre vegetable stock
  • 1 tbsp olive oil
  • Chilli flakes
  • Salt & Pepper

Instructions

No dairy products but all the creaminess. #praisetothecashew

  • Start by adding the cashews to a bowl with room temp water to soak.
  • After you’ve done this, dice the onion and garlic so it’s ready to throw into the pan.
  • Add 1 tbsp of olive oil to a large saucepan on a medium heat and pour the onion and garlic. Gently fry for around 6 minutes.
  • Meanwhile, chop the broccoli into florets and rinse along with the kale in a colander.
  • Once the onions are translucent, add the greens and a handful of fresh basil to the pan with 800ml of the stock as well. Reduce the heat to a simmer, timer set to 10 minutes.
  • When timer is almost up, drain the soaked cashews and add them into a blender with the remaining stock.
  • Using a hand blender, blend the soup until smooth. Once you get the desired consistency, pour in the cashew cream and stir.
  • I saved some of the cashew cream to do the swirl and make it look all pretty but this is just for the gram. Season with salt, pepper and optional chilli flakes if you like it hot.

Nutrition

Calories: 219kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g