Curried Broccoli Soup with Cashew Cream (vegan)

I have a broccoli soup recipe from the New Vegetarian Epicure which I absolutely adore.  I was not on the prowl for a new broccoli soup, but I found this one interesting because, like my new favourite cream of mushroom soup recipe, it uses cashew cream.  I have added lots and lots of spices to this soup (the original was not curried) and I have also added a good deal more oil (the original was a little too low-fat, in my opinion).  I am very pleased with the result!  It is good to lay off of the dairy once in a while and since I like to feed my friends, it’s also nice to have some recipes that I can make for my (many) friends who do not eat dairy.  I actually don’t know too many people who are vegan, and if I make it again I may try a home-made chicken broth instead of water.

CURRIED BROCCOLI SOUP  WITH CASHEW CREAM (VEGAN)

adapted from Joy the Baker who adapted it from The 3 day Cleanse

  • 1 and 1/2 cup raw cashews soaked in water for 1 hour and then drained
  • 2 Tablespoons olive oil, plus extra for blending and garnish
  • 2 teaspoons cumin seed
  • 2 teaspoons fennel seeds
  • 2 teaspoon black mustard seeds (set one of teaspoons aside for garnish)
  •  1 small onion, diced
  • salt
  • 2 cloves garlic, minced
  • A one inch knob of fresh ginger, peeled and grated
  • 1 fresh green chili pepper, seeded (unless you like a lot of heat) and minced
  • 3 Tablespoons madras curry powder (or to taste)
  • 2 heads of broccoli, chopped in to bite size florets (peel the big stem, chop it up and throw it in too!)
  • About 4 cups of water or home-made vegetable stock
  • The juice of half a lemon
  • Cayenne pepper to taste
  • Fresh curry leaves if you can get ’em
  1. Steam broccoli until tender.  Ideally the broccoli is still bright green, but a fork should be able to easily pierce the flesh.  While the broccoli is steaming chop the onion, garlic, ginger and chili pepper and put it close to the stove.  Remove the broccoli the from steamer and set aside.
  2. In a large saucepan over medium-high heat,  heat two tablespoon of the olive oil.  When the oil is hot, add the cumin seeds, fennel seeds, half of the black mustard seeds.
  3. When the seeds begin to pop (about a minute) and onions and a bit of salt.  Cook until onions are tender and translucent, about 5 minutes.
  4. Add garlic, ginger, chili pepper and curry powder cook for one minute more.
  5.  Add cooked broccoli florets, drained cashews and water or stock, and remove from heat.
  6. Either in batches in a blender or using a submersion blender, process the soup until it is smooth.  I found that I had to add more water to make it the right consistency. I also threw in a few more splashes of olive oil.   Heat over low heat.
  7. Add lemon juice and cayenne pepper (if you are using it).  Taste the soup and adjust the seasoning with salt, more curry powder and more lemon if needed.
  8. Heat some more olive oil in a clean skillet, when it is hot toss in some more black mustard seeds and curry leaves if you are fourtunate enough to have them.  Fry until the seeds begin to pop and then use the spices and oil to garnish the soup before serving.

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About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

3 comments

  1. Pingback: Creamed Parsnip and Apple Soup with Mushroom Dill Garnish « Big Sis Little Dish

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