Are you looking for a comforting winter warmer? Whether you are looking to cut out dairy, or enjoy new plant based meal ideas, or- in all honesty- just love delicious food, this soup ticks the boxes. Thick, filling, creamy, "cheesy," and warming.
What you need
2 tablespoons extra-virgin olive oil, more for drizzling
1 small yellow onion, diced
½ cup chopped celery
⅓ cup chopped carrots
1 lb. broccoli, stems diced, florets chopped
1 small yukon gold potato, diced (1 cup)
4 garlic cloves, minced
4 cups vegetable broth
3 cups cubed bread, for croutons
½ cup raw cashews
1½ teaspoons apple cider vinegar
1/2 teaspoon Dijon mustard
¼ cup fresh dill
1 tablespoon fresh lemon juice
3/4 teaspoon sea salt
freshly ground black pepper
Method
Heat the oil in a large pot, add the onion, celery, carrots, broccoli stems, salt, and pepper. Sauté until softened. Add potatoes and garlic. Stir, then add the broth. Simmer for 20 minutes until the potatoes are soft. Let cool slightly.
Set aside one cup of broccoli florettes to roast as a topping for the soup.
Place the remaining florets in a steamer basket, to steam until the broccoli is tender.
Meanwhile, place the reserved broccoli florets and the bread cubes on baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast at around 180 C (10-15 minutes), or place under the grill, until the bread is crispy and the broccoli is tender and browned around the edges.
Using a stick mixer -or transfer the soup to a blender in batches- add the cashews, apple cider vinegar, and mustard. Blend until creamy. 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 toasted bread cubes on top.
Recipe inspiration from Love and Lemons.
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