Creamy Broccoli Normandy Soup

This rich and creamy vegetable soup is perfect for a cool fall or winter day.  Made from frozen broccoli, cauliflower and carrots, often called Broccoli Normandy, this soup is an easy meal in less than 30 minutes.  All the items needed can be right in your pantry, fridge or freezer.  Whenever I chop an onion, need to use up some celery and especially mushrooms, I chop them all up with my food chopper and freeze what is leftover for stir fry, sauteing sauces or soups.  It can save a lot of time, especially for recipes like this to have the celery and onion already chopped and in your freezer.  Give it a try, I bet you can make it in 10-15 minutes.  It is what I call one of my “10-minute meals”.

Broccoli Normandy Soup

Print Recipe

This vegetable soup is fast and easy with a rich cashew cream that makes it very satisfying. It is not necessary to use the broccoli, cauliflower and carrots, you can use one pound of any vegetable combination you prefer along with the onion and celery.

Servings	Prep Time
6 cups	15 minutes

Cook Time

10-15 minutes

Servings Prep Time 6 cups 15 minutes

Cook Time 10-15 minutes

Broccoli Normandy Soup Print Recipe This vegetable soup is fast and easy with a rich cashew cream that makes it very satisfying. It is not necessary to use the broccoli, cauliflower and carrots, you can use one pound of any vegetable combination you prefer along with the onion and celery. Servings Prep Time 6 cups 15 minutes Cook Time 10-15 minutes Servings Prep Time 6 cups 15 minutes Cook Time 10-15 minutes

Ingredients

First group of ingredients:

• 2 teas sauteing oil --I like avocado
• 1 cup diced onion
• 1 cup diced celery
• 1 16-oz bag frozen Broccoli, cauliflower & carrot combo

Second group of ingredients:

• 2 cups hot water
• 2 tbsp McKay's Vegan Chicken-Style Seas --to make your own, see Menu
• 1/2 teas salt
• 1/2 teas garlic granules or powder
• 1/2 teas dried basil

Blender ingredients:

• 1/2 cup warm water
• 1/2 cup raw cashews
• 1 tbsp cornstarch
• 1 teas lemon juice
• ~~~~~~~~~~~~~~~~~~~~~~~~~
• 1 cup very warm water

Instructions

First group:

1. Saute onion and celery in oil. After a couple of minutes, add the frozen vegetables (I cut any larger pieces down to bite-sized), put on the lid and cook on med-low while you gather next group of ingredients.

Second group:

1. Add the water and seasonings to the pot and bring to a boil, cover and turn to a bubbling simmer. Cook for five minutes, just until vegetables are tender.

Blender group:

1. While the vegetables simmer, combine all but the last cup of water in your blender and whiz until the nuts are completely smooth. As soon as veggies are just tender, pour the cashew cream into the kettle and rinse the blender with the last cup of water and add to the kettle.
2. Cook only long enough to thicken the creamy sauce, not long enough to "kill" the color in the vegetables.

Recipe Notes

Serve with some nice whole-grain bread, sliced tomatoes, cucumbers and avocado or a colorful salad.