Cream of Broccoli Soup

Ingredients

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Carrots

  Raw

  1 cup grated or 110g

• Cashew butter

  Nuts, plain, without salt added

  ¼ cup or 64g

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 160g

• Avocado oil

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Almond milk

  Plain

  1 cup or 240g

• Vegetable Stock

  Freshdirect

  2 cup or 474g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat oil on a low heat in a medium pan. Add garlic and sauté for a few seconds or until fragrant. Then add the flour and cook for about 2 min. Continuously stir it to avoid browning. Slowly add milk and water with continuous stirring. Take care not form lumps. Bring the mixture to a boil. Now add broccoli, grated carrots, salt and pepper. Cook the mixture for about 15-18 mins. Add cashew cream, mix well and cook for another 2-3 min. Turn off the heat and serve warm to enjoy this bowl of deliciousness. Recipe Notes If lumps form, blend the mixture before adding vegetables. I use a hand blender to do this job when I find lumps. I like my cup of soup with toasted whole wheat bread. You can make cashew cream at home. Get the recipe here for homemade cashew cream.

Similar Foods

• Cream of Broccoli and Cashew Soup
• Broccoli Cheddar Rice Casserole
• Cream of Tomato Soup
• Cream of Zucchini Soup
• Cream of Mushroom Soup
• Keto Tuna Broccoli Casserole