Vegan Broccoli Soup
Ingredients
The soup
-
2
tablespoons
extra-virgin olive oil
-
1
small
yellow onion
-
½
cup
chopped celery
-
⅓
cup
chopped carrots
-
1
pound
broccoli
-
¾
teaspoon
sea salt
-
1
small
Yukon Gold potato
-
4
cloves
garlic
-
4
cups
vegetable broth
-
½
cup
raw cashews
-
1½
teaspoons
apple cider vinegar
-
½
teaspoon
Dijon mustard
-
¼
cup
fresh dill
-
1
tablespoon
fresh lemon juice
The croutons
Instructions
- Preheat the oven to 350°F and prepare baking sheets.
- Heat olive oil in a pot and sauté onion, celery, carrots, and broccoli stems until softened.
- Add diced potatoes and garlic, then stir in vegetable broth and simmer until potatoes are soft.
- Steam the reserved broccoli florets until tender.
- Roast the reserved florets and bread cubes until crispy and browned.
- Blend the soup with cashews, vinegar, and mustard until creamy.
- Add steamed broccoli, dill, and lemon juice, pulsing until chunky.
- Serve the soup topped with roasted broccoli and croutons.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
8g
Sodium
600mg
Cholesterol
0mg
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