A swirl of cashew cream is added to this filling and satisfying vegan soup made with broccoli, onion and sweet potato that's ladled over quinoa.
The quinoa complements the soup well if made with vegetable stock instead of water.
Broccoli is the dominant taste, which I like! I did not modify the recipe, other than utilizing veggie broth and it was very nice. Quinoa offers a nice protein and some great texture. - 04 Feb 2017 (Review from Allrecipes US | Canada)
I really enjoyed this soup! I did make just a few slight changes using what I had on hand. I didn't have Garam Masala and couldn't find it during my shopping trip but looked up a recipe for it and just used a pinch of each item I had on hand. I also used a splah of masala wine I had from another soup I made recently. I think the wine adds a nice depth. It was really delicious. As a "pescatarian" I do sometimes like to try Vegan recipes and this was a great one. I was surprised by the ease of making cashew cream. Can't wait to eat the leftovers tonight! - 05 Dec 2016 (Review from Allrecipes US | Canada)
Delicious soup. Good hot and cold. Do make the cashew cream.. nice addition. I was able to get a small amount of raw cashews in the bulk bins - 19 Oct 2016 (Review from Allrecipes US | Canada)