Vegan Broccoli Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
4–6
cloves
garlic, rough chopped
-
1–2
pieces
poblano peppers, diced
-
1
piece
jalapeno, diced fine
-
7
cups
broccoli, cut into bite-sized florets
-
4
cups
veggie broth
-
1
cup
water
-
1
piece
bay leaf (optional)
-
1
teaspoon
salt
-
1
teaspoon
coriander
-
1
teaspoon
oregano
-
½
teaspoon
pepper
-
¾
cup
raw cashews (soaked or simmered)
-
2–3
tablespoons
nutritional yeast
-
1–2
large handfuls
baby spinach
Optional finishing oil
-
2
tablespoons
olive oil
-
1
piece
jalapeno sliced
-
1
teaspoon
cumin seeds
-
pinch
chili flakes (optional)
-
¼
cup
corn kernels (optional)
-
¼
cup
pumpkin seeds (optional)
Optional garnish
-
cilantro or scallions
-
lime
Instructions
- Heat olive oil in a pot and sauté onion, garlic, poblanos, and jalapeno until golden.
- Add broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. Cover and simmer until broccoli is tender.
- Remove bay leaf and blend part of the soup with cashews and nutritional yeast until smooth.
- Add spinach to the blender and blend until incorporated.
- Return blended soup to pot and heat gently over low heat.
- Prepare the finishing oil by sautéing jalapeno, cumin seeds, and optional ingredients in olive oil.
- Serve soup topped with finishing oil and garnish with cilantro or scallions and lime.
Nutrition Facts (estimated)
Servings
5
Calories
267
Total fat
18.1g
Total carbohydrates
24g
Total protein
7.8g
Sodium
436.6mg
Cholesterol
0mg
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