Creamy Broccoli & Cashew Soup
This creamy, plant-powered broccoli soup is a showcase for longevity ingredients embraced in “My Greek Table” and by Dr. William Li’s food as medicine research. Broccoli, fennel, and fresh ginger deliver cancer-fighting and anti-inflammatory benefits, while cashew-based cream adds richness without dairy. Fresh dill and extra-virgin olive oil round out this vegan Mediterranean bowl, ideal for nurturing immune strength and daily wellness.
Ingredients
- 1 celery stalk with leaves
- 1 fennel bulb
- 6 tbsp extra-virgin olive oil plus more for drizzling
- 1 large onion chopped
- 1 medium carrot peeled and chopped
- 1 medium waxy potato diced
- 1 star anise
- 1 1-inch knob ginger, peeled
- 4 garlic cloves peeled
- 6 –8 cups vegetable broth/stock
- 1 large broccoli head
- For Cashew Cream:
- ½ cup raw cashews
- ¼ cup fresh dill
- 1 tsp sherry vinegar
- 1 scant tsp Dijon mustard
- 1 tbsp fresh lemon juice
- Sea salt and black pepper
Instructions
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Roughly chop celery and fennel.
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Over medium-low heat, sauté onion, carrot, fennel, and celery in 4 tablespoons olive oil for 5 minutes.
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Add ginger, garlic, potato, and star anise; sauté 3 minutes.
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Add broccoli; steam covered for 5 minutes, season with salt and pepper.
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Add 3 cups broth; simmer covered 35–40 minutes until vegetables are tender.
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Chop dill. In food processor, grind cashews, then blend with dill, mustard, vinegar, lemon, salt, and pepper.
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Remove star anise; blend soup until nearly smooth. Stir in cashew cream and blend again. Adjust with more broth if needed.
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Serve hot; garnish with fresh dill and olive oil drizzle.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Love soup? Check out my online class “Comfort in a Soup Bowl!”
Notes
Nutrition Note
Broccoli and ginger provide potent anti-inflammatory and detoxifying nutrients, while cashews and olive oil supply healthy fats for heart and brain—central themes of longevity and food as medicine.
