This keto broccoli soup is deliciously rich, creamy and so easy to make on the stove or in the slow cooker. It’s a healthy vegan soup recipe and is also gluten-free, grain-free, low carb, dairy-free, paleo and Whole30 compliant!
- Yellow Onion - Garlic - Cauliflower Florets - Broccoli Florets - Grated Carrots - Vegetable Broth - Raw Cashews - Lemon Juice - Nutritional Yeast - Dijon Mustard - Parsley - Pumpkin Seeds
Heat oil over medium heat. Add onion and sauté until softened and fragrant. Add garlic, cauliflower, broccoli, and carrots and cook for another 5 minutes. Season with salt and pepper.
Add the remaining broth and bring to a boil. Reduce to a simmer for 10-15 minutes.
Meanwhile, place drained cashews, reserved broth, lemon juice, nutritional yeast, and mustard into a high speed blender and blend until smooth.
PURÉE & SERVE
Blend soup with an immersion blender or high speed blender. Combine with cashew cream and season to taste. Serve and enjoy!