I’m not one for leaving reviews, but I had to comment on this… it was outstanding!!!! Made as listed, although I did put in a bit more broccoli in, as I do enjoy it. What a wonderful soup and my wife raved about it as well. Will be making this on a regular bases!

I loved this soup, delicious!

Followed recipe exactly, it was amazing! We barely had leftovers between the two of us!

Amazing! This is now a staple in our house! Easy, healthy and fulfilling!

Turned very well. Thoroughly enjoyed it.

Amazing color and texture add to the deliciousness of this soup. I really liked the subtle nutty aftertaste. The cashews make the soup more filling than most.

So simple and the finished product is delightful! Will make again and again.

Tasty and easy. A thinner soup. 3 out of 4 of us liked it. We didn’t get a turmeric flavor.

It was very good. i added nutritional yeast.

It was awesome!! I’ve never used turmeric, so I was unsure if I would like this - it was great. I’ll definitely be making this again!!! I followed another reviewer who said they soaked the cashews in hot water before putting them in the blender(didn’t use that water to blend the cashews- used the vegetable broth). Added some garlic as well! This is a keeper!

This has turned out to be one of my favorite soups. It is quite delicious. It is also very easy to make. Sometimes to save money I buy the carrots whole and then shred them myself with a grater. However, if I want to save time then I buy them pre-shredded. Same thing with the broccoli. Also if I want to add protein then I use chicken broth.

A very rich taste. Unexpectedly, the turmeric gave it a rich, but very good flavor. It gives a sense of European gourmet.

Pretty good. Definitely better than I expected. A bit of work to grind the cashews. Good to know for gluten free and vegan options in the future!

If you’re expecting a brocolli and cheese soup.. this isn’t it. But if you’re expecting a light yummy broccoli this is great!!!

Great! Different and simple.

Delicious flavor and simple to make! Will keep this recipe in my rotation. Added some fresh garlic and a touch of white wine vinegar and I also sautéed in coconut oil to give it some extra flavor along with salt to brighten the flavor.

Delicious!! I plan on continuing to make it for my family, even though we’re not vegan. I soaked the cashews for 15 minutes in hot water (from the tap) and then dumped that water, before blending it with the soup liquid. I tried an immersion blender first but it splattered too much so I switched to a regular blender.

incredible, everyone loves it

Better than expected however it missed “something” in my case bacon and cream, but because I am trying this new path I think LEMON gives it a better taste

Turned out a lot better then I expected I’m usually sceptical of vegan recipes, but this one was a hit even with my husband and kids. Very delicious and feeling.

Great winter soup! I’ve been doing it every fortnight

Fast, easy, and tasty! I added 1/2 tsp red chili flakes as someone suggested and it really kicked it up a notch. Definitely will be making again.

Put some crushed red peppers and it tasted really good. Would make again.

My husband loved it!

Wonderful!! Easy to make and delicious!

Wow, super simple and super delicious!

very good will make again

Amazing, delicious, so creamy amd satisfying. Loved how fast it was to make too.

This was fantastic! I decided to do a Daniel fast by myself while still feeding my husband and two boys. I needed a good meal that we could all eat instead of me eating separately. I was skeptical because there was no cheese or cream in this recipe. How could it even taste like broccoli soup without that creaminess?! But after reading all the reviews and learning some more about Vegan, non dairy alternatives, I decided to give this recipe a try. I had no clue there was even a difference between store nuts and raw nuts. And I had no clue you could simply blend cashews and make them miraculously taste cheesy!!! And where on earth has nutritional yeast been my whole life??? A whole new world of food has just been opened up for me and I’m excited! Anyway, back to the soup, I did use more vegetables than called for becuase I love me a really full soup. I also added garlic like some of the comments suggested and that, of course, was glorious because, well, it’s soup and garlic. We also added nutritional yeast as a garnish and it was just the right amount of added cheesiness to top the whole thing off. A couple side notes: this does really go together quickly which is a huge win. As another comment mentioned, the soup is basically the color of the broth you used right up until you add those yummy blended cashews that not only taste like the cheese you’ve been missing, but also change the soup from a boring broth brown to a creamy broccoli soup color. Great recipe! Totally recommend even if you aren’t vegan or dairy free.

This was great! So fast and easy. And a full-on gastronomíe pleasant sensation in the belly. Thanks for sharing this. Made a couple of small changes because it was late and I didn’t have cashews or broth on hand, but did have some garbanzos that were cooked for what was supposed to be dinner. For a stronger flavor, I roasted the broccoli (and a couple cauliflower florets) for about 20 minutes while cutting and cooking the carrot and onion, then added the spices and then the veggies, sautéed them and added the water, brought it to a boil, reduced the heat for 5 minutes and added the garbanzos (just 1/2 cup). Wow. So good, so quick