Cream of broccoli soup is a wonderfully delicious, diverse weeknight meal; satisfying all by itself, but increasingly exciting for the fam when adding myriad choices of topping such as cheddar or parmesan cheese, croutons, and even chopped boiled eggs. I’ve devised this recipe with cashew cream, toasted pepitas, and buttery croutons…perfect for serving a group of people with varied health and taste preferences. I’m a fan of embellishing this soup with a drizzle of cashew cream, fresh parsley, and the croutons - dipping the buttery cubes of toasted bread into the rich, velvety soup yielding a “soggy” crunch that is ultra satisfying with every bite.
Of course, the addition of Blue Elephant Green Curry sauce adds an extra layer of Thai nuance, and the hint of heat is creates an amalgamation of comfort and delicious complexity.
Healthy, comforting, and completely satisfying…what more could you want in a one pot dinner this week? Thump thump - slurp slurp!
GREEN CURRY BROCCOLI & CASHEW CREAM SOUP
SERVES: 4 TO 6 | PREP, COOK TIME: 1 1/2 HOURS
1 cup raw cashews
garlic clove, chopped
1 Tbsp. extra-virgin olive oil
1 pinch kosher salt
2 medium heads of broccoli (about 1½ lb.)
2 Tbsp. extra-virgin olive oil
1 yellow onion, sliced
4 garlic cloves, chopped
2 tsp. cumin seeds
4 cups vegetable broth
1 10.6 ounce pouch Blue Elephant Green Curry Sauce
1 pinch kosher salt
¼ cup parsley leaves, plus additional for serving
Freshly ground black pepper
Butter croutons, for serving
Toasted pumpkin seeds, for serving
Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.
Drain cashews and transfer to a food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.
Cut broccoli into small florets.
Heat oil in a large heavy pot over medium. Cook onion, until translucent and softened, about 2 minutes. Add garlic and cumin seeds and cook, stirring, until fragrant, about 1 minute. Add broccoli, broth, and Blue Elephant Green Curry sauce and increase heat to medium-high. Cover pot with a lid, setting the lid a bit to the side of the pot allow steam to escape. Bring to a simmer and cook until broccoli is tender, probably 10 minutes.
Working in batches if needed, transfer broccoli mixture to a food processor and add salt, ¼ cup parsley, and ½ cup cashew cream. Blend until soup is smooth, then reheat soup back to a low simmer before serving.
Serve soup in cups or bowls and finish with with remaining cashew cream, parsley leaves and optional butter croutons and toasted pumpkin seeds.