Soup

Creamy Broccoli-Leek Soup {Vegetarian, Non Dairy}

Creamy Broccoli-Leek Soup {Vegetarian, Non Dairy}


Do you love cheesy broccoli soup, but not all the calories that go with it? Then try this lighter version! Broccoli and leeks are tossed in olive oil, smoked sweet paprika, turmeric, thyme, nutmeg and a touch of cayenne pepper for a little bit of heat. After roasting, the veggies are blended and whisked into a luxuriously creamy base of cashew milk, nutritional yeast, and a touch of lemon juice. The nutritional yeast adds a nutty zesty “cheezy” flavor and melds all of the flavors into a soup that will leave your taste buds wanting more!

Creamy Broccoli-Leek Soup {Vegetarian, Non Dairy}

  • Servings: 6-8
  • Time: 45 min
  • Difficulty: easy
  • Print

Ingredients:

  • 4 small heads broccoli, de-stemmed and chopped into 1-inch pieces (you should have approximately 8 cups of florets)
  • 1 large leek, thoroughly cleaned, cut in half lengthwise and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast (optional)
  • 1 clove garlic, mashed
  • 1 teaspoon smoked sweet paprika
  • 1/4 teaspoon turmeric
  • Optional: dash of cayenne pepper
  • 1 teaspoon salt or to taste
  • Black pepper to taste
  • 1/2 teaspoon thyme
  • 1/8 teaspoon nutmeg
  • 1 tablespoon fresh lemon juice
  • 3 cups cashew milk (recipe below); you need 1 cup raw cashews + 2 cups water

Directions:

  • Preheat the oven to 400 F. Line a baking sheet with aluminum foil.
  • Spread the broccoli florets, garlic and leeks over the large baking sheet. Toss with the oil, salt, pepper, smoked paprika, thyme, nutmeg, cayenne and turmeric .
  • Roast the broccoli and leeks in the oven for 20-25 minutes or until just starting to turn golden and brown.
  • Prepare the cashew milk: Grind the cashews to a fine powder in a blender or food processor, stopping and stirring occasionally to ensure uniform grinding. Depending on the machine you use, this will take 1-3 minutes. Stop before the nuts turn into paste. Add 2 cups room temperature water, blend on medium speed for 30 seconds, and then stop and stir up any nuts that stick to the sides of the container. Blend on high speed to 2 minutes.
  • Allow the ingredients to cool for 10-15 minutes, then transfer to a standing blender ( or use an immersion blender). Add nutritional yeast and lemon juice. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and until smooth. Add up to 1 1/2 cups room temperature water, 1/4 cup in a time, until the soup has the desired consistency.
  •  Return to the pot, whisk in the cashew milk, reheat if needed, and adjust the seasoning. Ladle into bowls and serve hot.

Enjoy!

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21 Comments

  • Reply
    Jess
    December 5, 2014 at 3:03 pm

    I’m usually not even a fan of soup, but I really want some of this. Great job 🙂

  • Reply
    apuginthekitchen
    December 5, 2014 at 3:15 pm

    Wonderful soup, I love pureed vegetable soup, its creamy and comforting. Beautiful recipe.

  • Reply
    thehungrymum
    December 5, 2014 at 7:24 pm

    yes and yes! Looks fab – is summer here in Sydney but I’ll pop this recipe away for next winter.

    • Reply
      oceanviewkitchen
      December 6, 2014 at 8:06 am

      Thanks! I hope you try it, it’s a good one:) thanks for stopping by!

  • Reply
    Selma's Table
    December 5, 2014 at 11:57 pm

    I love your idea of roasting the vegetables before blending them. Looks absolutely delicious!

    • Reply
      oceanviewkitchen
      December 6, 2014 at 8:02 am

      Thanks Selma! I think roasting veggies makes them more flavorful.

  • Reply
    Thalia @ butter and brioche
    December 6, 2014 at 12:19 am

    This soup definitely looks SO creamy and delicious, love how its vegetarian especially – a perfect recipe for me!

  • Reply
    Bonnie Eng
    December 6, 2014 at 10:39 am

    This looks so delish! I just bought leeks AND broccoli at the farmer’s market yesterday….so I am totally making this! 🙂

    • Reply
      oceanviewkitchen
      December 6, 2014 at 10:53 am

      Thanks! Let me know what you think if you make it. I served it with a little bit of bacon and red pepper flakes but it taste great as it is.

      • Reply
        Bonnie Eng
        December 6, 2014 at 10:55 am

        I have bacon and red pepper on hand too…what luck! 😉

  • Reply
    platedujour
    December 7, 2014 at 3:29 pm

    Olga this is such a good idea and I will be trying it soon, as we love creamy soups at home, especially now, when it’s so cold outside! Fabulous recipe. Have a lovely week xx

    • Reply
      oceanviewkitchen
      December 8, 2014 at 11:31 am

      Thanks Marta! Yes, I love a cup of hot soup on a cold day!

  • Reply
    lapetitecasserole
    December 7, 2014 at 3:37 pm

    I’ve never tried to roast vegetables before making a soup… that’s a great idea! Anything with broccoli is fine with me!

  • Reply
    Pang @ circahappy
    December 15, 2014 at 7:00 pm

    I love that you were working hard for “my kind of soup,'” and thank youuuuuuu.
    But I need to tell you that I LOVE your styling with all the flowers and leaves… <3 <3 <3

    • Reply
      oceanviewkitchen
      December 15, 2014 at 8:13 pm

      Thank you so much, Pang! I really appreciate your comment!

  • Reply
    peanutbutterandellie
    January 9, 2015 at 2:55 pm

    Looks delicious (minus the bacon 🙂 )!

  • Reply
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