Vegan Creamy Basil-Lemon Broccoli Pea Soup
This Vegan Broccoli Pea Soup is creamy, fresh, and full of green goodness. Broccoli, sweet peas, basil, lemon, and cashews blend into a smooth dairy-free soup that is light yet satisfying. It is naturally gluten-free, easy to make, and perfect for a quick lunch or simple weeknight dinner.
Ingredients
- 1 head broccoli, chopped (about 3 1/2 cups)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups frozen peas
- 4 cups vegetable broth
- 1/4 cup fresh basil
- 2 - 3 tablespoons lemon juice, to taste
- 2 tablespoons nutritional yeast
- 1/3 cup raw cashews
- 1 tablespoon olive oil
- pinch of cayenne (optional)
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the garlic and cook for 30 seconds to 1 minute, stirring often.
- Add the chopped broccoli, frozen peas, vegetable broth, raw cashews, and cayenne, if using. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, or until the broccoli is tender.
- Remove the pot from the heat. Add the fresh basil, nutritional yeast, and 2 tablespoons lemon juice.
- Blend the soup with an immersion blender until smooth and creamy.
- Season with salt, black pepper, and additional lemon juice to taste.
- Serve hot with optional toppings such as vegan sour cream, fresh basil, toasted pumpkin seeds, sunflower seeds, or croutons.