15-Minute Broccoli and Pea Soup (Dairy-Free & Vegan) Recipe
This vibrant and creamy Broccoli and Pea Soup is a quick, nutritious, oil-free, and dairy-free recipe that combines four different vegetables with creamy cashews and flavorful nutritional yeast. Ready in just 15 minutes, it makes a perfect light appetizer or comforting meal that is both gluten-free and vegan-friendly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup, Appetizer
- Method: Stovetop
- Cuisine: Gluten Free, Vegan, Dairy Free
- Diet: Gluten Free
Ingredients
Vegetables
- 1 cup (130 g) frozen broccoli
- 1 cup (130 g) frozen peas
- 1 (30 g) frozen spinach square
- ½ zucchini, chopped
Others
- ⅓ cup (60 g) cashews
- 3 cups (700 ml) vegetable stock
- 2 tbsp nutritional yeast (or substitute with parmesan)
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- Additional peas for topping (optional)
Instructions
- Simmer Vegetables: Add frozen broccoli, peas, spinach, chopped zucchini, cashews, and vegetable stock into a saucepan. Heat on medium-low and let the mixture simmer gently for about 10 minutes until the vegetables are tender.
- Blend Soup: Transfer the cooked vegetable and nut mixture to a blender. Add nutritional yeast and garlic powder, then blend until smooth and creamy. Use an immersion blender as an alternative if preferred.
- Season: Taste the soup and adjust salt and pepper according to your preference, considering the saltiness of the vegetable stock used.
- Prepare Toppings (Optional): If using additional peas as a topping, cook them separately in a small saucepan. Add these or any other toppings like olive oil drizzle, seeds, shredded cheese, fresh herbs, or yogurt when serving.
Notes
- Storing: Store this soup in an airtight container in the refrigerator for up to 4 days. It also freezes well in individual portions.
- Serving Suggestions: Enhance with olive oil, extra peas, seeds, shredded cheese, fresh herbs, or yogurt for added texture and flavor.
- Blending Hot Liquids: Let the vegetable mixture cool slightly before blending to avoid steam pressure building up. Only fill the blender halfway for safety, even if using a vented lid or heat-proof bowl.
