vegan broccoli soup


Vegan Broccoli Soup

extra-virgin olive oil,

yellow onion, diced

celery

carrots

lb. broccoli, stems diced, florets chopped

garlic cloves,

vegetable broth

bread,

cashews

apple cider vinegar

Dijon mustard

dill

lemon juice

sea salt

black pepper

Vegan Broccoli "Cheddar" Soup with Jalapeño - a fast and easy weeknight recipe that is healthy, vegan and keto!

Vegan Broccoli "Cheddar"Jalapeño Soup

olive oil

garlic cloves, rough chopped

poblano peppers, diced (I like 2)

jalapeno, diced fine (use 1/2

broccoli,

water

bay leaf (optional, remove before blending)

salt

coriander

oregano

pepper

—-

raw cashews (soaked or simmered, see notes) or hemp hearts

nutritional yeast (see notes)

baby spinach (for vibrant color)

jalapeno sliced

cumin seeds

chili flakes (optional)

corn kernals, frozen is ok (optional)

pumpkin seeds (optional)

cilantro lime

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. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12. minutes. Turn heat off and remove bay leaf.

BLEND

Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and 2 tablespoons nutritional yeast.

Cover tightly with blender lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”. Blend until silky smooth.

one more cup broccoli and one more cup broth. Blend again until silky smooth.

To the blender, add

1-2 big handfuls of fresh baby spinach for that extra vibrant “green” color, and blend until fully incorporated and smooth.

Pour this back in the broccoli soup pot, mix and heat gently over low heat, careful not to boil or simmer too long, or you will lose the lovely vibrant green color.

Taste for salt, heat, and acid. Add a little squeeze of lime if you like, or extra chili flakes or more pepper.  For extra &#8220;cheesy&#8221; flavor add another tablespoon of nutritional yeast.

Make the finishing oil

 Heat 2-3 tablespoons olive oil in a small skillet over medium heat. Add sliced  jalapeno, 1 teaspoon cumin seeds, chili flakes, and optional corn kernals or pumkin seeds. Heat until cumin is fragrant, about 1 minute. Serve the soup in bowls and spoon a little finishing oil over the soup (when serving) in a crescent shape.

Garnish

with fresh cilantro or scallions or a wedge of lime.

The soup is outstanding! My picky 7 year old loves the emerald green color and smooth texture.  I love the fresh, healthy and accessible ingredients. Thanks Sylvia!

https://content.jwplatform.com/videos/UqddqUz5.mp4

Jalapeño Broccoli “Cheddar” Soup (vegan) – a fast and easy weeknight meal that is loaded up with lots of healthy broccoli! This delicious soup is vegan, keto and gluten-free- and can be made in 30 minutes! 

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Vegan Broccoli Soup

Vegan Broccoli "Cheddar"Jalapeño So...

Top 2 vegan broccoli soup recipes from across the web

The most viewed vegan broccoli soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Broccoli Soup

Vegan Broccoli "Cheddar"Jalapeño So...

The most viewed vegan broccoli soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine