This winter has been crazy. One day, it's 70 degrees outside, and the next we're under inches of ice. To help the chill in the air, I have been making soup on the weekend and packing it for lunch. This one is my favorite so far. It's been a great, easy dinner, as well as a healthy lunch.
Make it in a large crock pot, then warm it up on the stove or in the microwave. It's really simple! The creaminess comes from cashews, and it's full of broccoli. Yum and yum.
Josh really liked this soup, which I think is a great compliment coming from someone that actually eats milk and cheese. His favorite go-to lunch soups are always the Campbell's Chunky soups that are creamy with big chunks of potato, so that's what I tried to recreate here.
Creamy Broccoli Cheez Soup
- 1 large eggplant
- 2 (10 oz) bags of frozen broccoli florets (or same amount fresh)
- 1.5 lb fingerling potatoes
- 13.5 oz can coconut milk
- 13 oz water in the coconut milk can
- 4 c warm water + 2 vegan bullion cubes
- 2 tbs sweet miso
- cashew cream sauce
- 1 1/2 c raw cashews - soaked overnight
- 2 cups vegan tomato soup (optional)
- 1 cup almond milk
- 1/2 cup nutritional yeast
- 3/4 tsp salt
- optional toppings:
- fried jalapeno slices
- green onion
- Peel the eggplant and slice into rings. Salt the rings and lay a paper towel over the top.
- Let sit for 30 minutes.
- Dice eggplant into cubes.
- Dice potatoes into similar sized cubes.
- In a large measuring cup, mix warm water, bullion cubes and miso.
- Place ingredients 1-7 in a large crock pot.
- Cook for 6 hours.
- In a high powdered blender, blend ingredients for cashew cream sauce.
- Add 2 cups of cashew cream to the warm soup mix. Add more if you want a creamier soup.
- Save the rest of the cashew cream for toppings on veggies.
- In the same emptied blender, add 2 cups of soup to the blender and pulse for 3 seconds.
- Add blended soup back into the crock pot.
- Blend more if desired, but it's tasty to leave a few chunks of broccoli or potato.
- Serve soup immediately with desired topping.
I recommend going the fried jalapeno route, because it's SO TASTY. Cut them into rings and pan fry them in a little olive oil and a pinch of salt for a few minutes. The spice goes well with the creamy soup.
To heat the soup up at work, cook for a few minutes on half power. That way, you won't cook the cashews too much, and the soup still gets warm. It's filling and delicious!
Do you like eating soup for lunch? What's your favorite winter soup? Leave me a comment!