Creamy Cashew Broccoli Soup
Prep time
Cook time
Total time
One of my favorite blended vegetable recipes is Creamy Cashew Broccoli Soup.
Serves: 6
  • 1 large head cauliflower
  • 1 large onion
  • 1 large sweet potato (white not orange)
  • 2 cloves garlic
  • 1 large head broccoli
  • 2 cubes Rapunzel bullion or 1 Tbsps. Seitenbacher Broth Powder
  • ⅓ cup raw cashews (soaked for 4 hours)
  • 2 Tbsp. organic grass fed butter (can substitute coconut oil)
  • 2 tsp. nutritional yeast (optional)
  • 2 strips cooked bacon, crumbled or ¼ cup nitrate free ham (optional)
  1. PREP: Wash cauliflower and broccoli. Peel onion and chop roughly, peel sweet potato and cut into ¼ inch cubes.
  2. COOK: Put cauliflower, sweet potato, broccoli and ½ inch water in a large pot. Steam vegetables until fork tender. In a separate skillet, sauté onion in butter until soft and slightly brown on the edges. Add garlic to the coked onions and sauté for 1 more minute.
  3. BLEND: Put cauliflower, onions, ⅓ of the sweet potatoes, garlic, cashews, broth powder, and nutritional yeast in a high speed blender (Vita Mix, Blend Tech, or Ninja work best). Blend for several minutes until smooth and creamy. Add additional salt or broth powder if desired. Add steamed broccoli to blender and pulse until broccoli is mixed in but still chunky. Gently stir in remainder of sweet potato cubes and bacon/ham. Add extra water if necessary to achieve desired consistency. Top with black pepper.
  4. SERVE: Soup should be hot when it comes out of the blender. Serve immediately or store in the refrigerator for up to 24 hours.
  5. THRIVE: Each cup of this amazing soup contains 3-4 servings of vegetables, 10 grams fiber, over 200% DV of vitamins A, C, &K, and is strongly anti-inflammatory.
Recipe by Fat-Burning Man at