Broccoli and Shiitake Mushroom Soup Dairy Free

 

This soup is very easy to make, full of healthy nutrients, tastes great and it is dairy free. If you avoid dairy than this is a great recipe for you to try. But consider giving it a shot even if you include dairy in your diet. Intentionally including new foods can lead to surprisingly great meals but also provide variety to the nutrients we consume.

This recipe gets it’s creaminess from pureed raw cashew nuts and beans. Cashews are a good source of magnesium, zinc, healthy Monounsaturated Fatty Acids (MUFA) and are an excellent source of copper.

Copper is a key mineral in many different body systems. It is necessary for building strong tissue, maintaining blood volume, and producing energy in your cells. And copper helps to prevent anemia by incorporating iron into red blood cells.

Broccoli, beans and shiitake mushrooms serve up a healthy boost of nutrients including Vitamin C, folate, fiber, magnesium, potassium, iron, protein, anti-inflammatory antioxidants and phytonutrients.

A pricy Vitamix Blender or similar would be nice for this soup and I am certain that it would guarantee absolute creaminess… but I blended the “Cream” with my $26.00 Hamilton Beach blender and it worked just fine. I did use a stick blender once the soup was cooked to provide the creamy version of the soup. It is super tasty and it even passed the husband taste test…no small feat in my house.

Hope you enjoy!

Broccoli and Shiitake Mushroom Soup — Dairy Fre

Broccoli and Shiitake Mushroom Soup -- Dairy Free
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Broccoli and Shiitake Mushroom Soup -- Dairy Free
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Ingredients
The "Cream"
The Soup
Servings: people
Instructions
  1. Mix the first 4 "Cream" ingredients in a blender until very smooth. Add 1/2 cup of water as needed to get a hummus like consistency. A high speed blender would be nice here but is certainly not necessary. Set aside.
  2. Place the broth, beans, bell pepper and mushrooms into a soup pot. Heat until just boiling on medium high heat then reduce heat and simmer. Once heat is reduced add broccoli. Simmer for 10-15 minutes or until the broccoli is bright green but is still crisp.
  3. Add the blended "cream" to the pot and stir until well combined. If you prefer a chunky soup than you may stop here. If you prefer a creamy soup then puree in batches in a blender or use a stick blender to make this a creamy soup. You could also remove some of the chunky vegetables to a bowl, cream the remaining soup and then return the vegetables to a creamy base. The choice is yours. Enjoy!
Recipe Notes

Adapted from a recipe on free-vegan-recipes.com

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