Creamy Vegan Broccoli Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4–6 fat garlic cloves, rough chopped
- 1–2 poblano peppers, diced
- 1 jalapeno, diced fine
- 7 cups broccoli, cut into bite-sized florets
- 4 cups veggie broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 3/4 cup raw cashews
- 2–3 tablespoons nutritional yeast
- 1–2 large handful baby spinach
Optional finishing oil
- 2 tablespoons olive oil
- 1 jalapeno sliced
- 1 teaspoon cumin seeds
- pinch chili flakes
- 1/4 cup corn kernels
- 1/4 cup pumpkin seeds
Optional garnish
- cilantro
- scallions
- lime
Preparation
Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno, stirring occasionally, letting the onions get golden, about 5 minutes.
Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper, ensuring the liquid covers the veggies, then cover, bring to a boil, reduce heat and simmer gently until broccoli is tender, about 10-12 minutes.
Turn heat off and remove bay leaf.
Place roughly 1 cup of the broccoli and 1 cup of broth into a blender, let cool for 5 minutes, add the cashews and 2 tablespoons nutritional yeast, cover tightly with blender lid and kitchen towel, and blend on low speed gradually increasing until silky smooth.
Add the blended mixture back to the pot, stir in the baby spinach, and heat gently until wilted, then remove from heat and serve.
Tips
Use 1/2 jalapeno for less spice if desired.
Cashews can be soaked or simmered before use for better blending, and adjust nutritional yeast to taste.
For optional finishing oil, heat in a small pan and add ingredients like sliced jalapeno and cumin seeds until fragrant, then incorporate corn and pumpkin seeds if using.
