Vegan Broccoli Soup
User Reviews
5
Vegan Broccoli Soup
Description
The Vegan Broccoli Soup begins by softening aromatics such as onion, celery, carrot, and broccoli stems in olive oil, seasoned with salt and pepper. Potatoes and garlic are added to the mixture and simmered in vegetable broth until tender, which provides body and creaminess. After cooking, the soup is blended with raw cashew nuts that add richness without dairy, along with apple cider vinegar and Dijon mustard for depth and mild acidity.
Separately, broccoli florets are steamed to tenderize and roasted along with bread cubes oiled and salted to create crisp and caramelized toppings. These garnishes contrast with the smooth, pureed soup, adding both texture and intensified broccoli flavor. Fresh lemon juice and dill brighten the finished dish before serving.
This soup works well as a comforting starter or light meal and pairs well with crusty bread. The combination of pureed vegetables, nuts, and a tangy finish makes for a satisfying dairy-free option. Optional additions such as nutritional yeast can be blended in for a cheesy flavor, but the recipe stands on its own with the supplied ingredients.
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 yellow onion diced, small
- ½ cup celery chopped
- ⅓ cup carrot chopped
- 1 pound broccoli stems diced, florets chopped
- ¾ teaspoon salt sea salt
- black pepper freshly ground
- 1 potato diced (1 cup, small Yukon Gold variety
- 4 garlic minced, cloves
- 4 cups vegetable broth
- 3 cups bread for croutons, cubed
- ½ cup cashew nuts raw
- 1½ teaspoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ¼ cup dill fresh
- 1 tablespoon lemon juice fresh
Instructions
- Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and several grinds of pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes, or until the potatoes are soft. Let cool slightly.
- Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 5 minutes, or until the broccoli is tender.
- Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
- Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
- Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.
Notes
- Adding a few tablespoons of nutritional yeast can impart a subtle cheesy flavor, but it's optional and the soup remains flavorful without it.
User Reviews
Overall Rating
5
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