Thursday, December 29, 2011

Dairy Free "Cream" of Broccoli Soup

This recipe is adapted from the Meghan Telpner's Making Love in the kitchen.   It is one of our favourites and well liked by both my girls.

  • 1 tablespoon oil
  • 1 cup chopped onion
  • 1/2 celeriac root chopped or 2 stalks celery  
  • 3 cups chopped broccoli with stems chopped 
  • 1/2 cup cashews
  • 3 cups water or half water and half unsweetened almond mik
  • 1 teaspoon parsley
  • 1 teaspoon thyme 
  • 1 teaspoon salt 
  • 1/2 teaspoon pepper
  1.     Over medium heat with oil, sauté the onion for 5 minutes.
  2.     Add broccoli, celery, water, cashews and spices. 
  3.     Cook for 15-20 minutes until vegetables are tender.
  4.     Purée together until very smooth.

Adapted from Meghan Telpner the Blog:
Telpner, M. 2010, "Cream (of Brocolli)...Get On Top", Meghan Telpner the blog [online] available at


  1. This looks delicious! I have been looking for a gluten free/dairy free version of "Cream" of Broccoli Soup of which I love! Thanks for offering this recipe cause I can't wait to try it out. Question though - do you use regular salted cashews bought at any store or does this require a special type of cashew like raw/un-roasted/un-salted or do you soak these (I've seen that in other recipes to make it easier to puree in the food processor.

  2. It is delicious I make it at least every other week. I have used raw, salted or unsalted, it doesn't seem to matter since you are cooking it. If you use salted you could rinse them first or else use less sea salt. I just puree them with the broccoli and not before hand. Enjoy.