loveandlemons5.0
Vegan Broccoli Soup
This creamy vegan broccoli soup recipe is our favorite healthy comfort food! Don't skip the dill - it's essential for rounding out this soup's savory, cheesy flavor.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●dutch oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and several grinds of pepper and sauté until softened, about ⏱️ 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for ⏱️ 20 minutes, or until the potatoes are soft. Let cool slightly.
broccoli, stems diced, florets chopped1 pound
3
Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for ⏱️ 5 minutes, or until the broccoli is tender.
broccoli, stems diced, florets chopped1 pound
4
Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to ⏱️ 15 minutes.
broccoli, stems diced, florets chopped1 pound
5
Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. 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.
broccoli, stems diced, florets chopped1 poundfresh lemon juice1 tablespoon
6
Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.
broccoli, stems diced, florets chopped1 pound
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