Creamy Potato Broccoli Soup with a Nutty Twist
Nutty & Nourishing Potato Broccoli Soup: An Easy Recipe with Cashew Secrets!
Enjoy a wonderfully creamy and nutritious potato broccoli soup, perfect for a light breakfast or a satisfying snack. This recipe is designed to be rich in flavor and nutrients without relying on excessive butter. We’ve added a delightful nutty richness using cashews, making it a truly special treat. It pairs wonderfully with crackers or crusty bread.
Ingredients- 2 cups Broccoli florets and tender stems
- 1 Tbsp All-purpose flour (for washing broccoli)
- 1 Tbsp Salt (for washing broccoli)
- 1 medium Potato
- 1/2 small Onion
- 350-400ml Milk
- 1 Tbsp Butter
- 10-12 Cashews
- 1-2 slices Cheese (e.g., Cheddar or American)
- Salt to taste
- Pepper (optional)
Cooking Instructions
Step 1
Start by thoroughly cleaning the broccoli. Simply rinsing under running water won’t remove all impurities due to the natural oils on the surface. In a bowl, combine 1 Tbsp of flour and 1 Tbsp of salt with enough water to submerge the broccoli. Let the broccoli soak in this mixture for 20 minutes. This helps to open up the small florets, releasing trapped dirt. You can use tongs to keep the broccoli submerged. After 20 minutes, rinse the broccoli thoroughly under running water. Cut the broccoli into bite-sized pieces.
Step 2
Pro Tip: Don’t discard the broccoli stems! They are packed with nutrients and add great flavor to the soup. Be sure to include them in your soup.
Step 3
After cutting the broccoli (both florets and tender stem parts), place them in a microwave-safe bowl and microwave for 2-3 minutes until slightly softened. This step makes blending much easier. Steaming the broccoli is also a great alternative.
Step 4
Once the broccoli is tender, let it cool slightly, then chop it into small, manageable pieces. You can chop the florets and stems together.
Step 5
Now, let’s prepare the secret ingredient for our soup’s creamy richness: cashews! They allow us to achieve a wonderfully nutty flavor without needing a lot of butter. Plus, broccoli and nuts are a fantastic nutritional combination. Soak the cashews in warm water for about 20 minutes to soften them, which will make them easier to blend.
Step 6
Soaked cashews will be soft enough to crumble with your fingers. While they will be blended, breaking them into smaller pieces beforehand helps ensure a smoother final consistency.
Step 7
Onions and potatoes add depth and savory flavor to the soup. Dice them into small, thin pieces for even cooking. For about two cups of broccoli, one medium potato is a good amount.
Step 8
We’ll also add a slice of cheese for extra creaminess and a hint of savory flavor. You can use 1 or 2 slices, or even a sprinkle of Parmesan cheese if you prefer. Cheese not only enhances the taste but also helps thicken the soup.
Step 9
In a pot, melt 1 Tbsp of butter over medium-low heat. Add the diced onions and potatoes and sauté for about 3-4 minutes, until the onions are translucent and the potatoes start to soften slightly. Be careful not to burn the butter.
Step 10
Add the chopped broccoli to the pot and stir everything together. Sauté for another minute to allow the flavors to meld.
Step 11
Now, add the softened and chopped cashews to the pot. Stir and cook for about 30 seconds, just to lightly toast them and release their aroma. Avoid overcooking.
Step 12
Pour in 350ml of milk. It’s a good idea to start with about 300ml and add the remaining milk later as needed, to adjust the soup’s consistency.
Step 13
Bring the mixture to a gentle simmer, then carefully blend it until smooth using an immersion blender. If you don’t have an immersion blender, let the mixture cool slightly, then transfer it to a regular blender or food processor and blend until very smooth. Be cautious when blending hot liquids.
Step 14
Season the soup with salt to your taste. Return the blended soup to the pot over medium heat. Stir continuously to prevent sticking and cook for another 2-3 minutes until it reaches your desired consistency.
Step 15
Simmer the soup until it thickens to your liking. Remember that the soup will thicken further as it cools, so aim for a slightly thinner consistency initially. Add more milk if it becomes too thick.
Step 16
Just before serving, stir in the cheese slices. The heat from the soup will melt them quickly, adding a final touch of creaminess and rich flavor.
Step 17
Your delicious and creamy Potato Broccoli Soup is ready! Serve hot, perhaps with some crunchy crackers or a slice of bread for a wonderfully satisfying meal.
