Description
This creamy and flavorful vegan broccoli soup combines tender sautéed vegetables, steamed and roasted broccoli florets, and a rich cashew-based creaminess, all enhanced with fresh dill and lemon juice. Perfectly balanced with a hint of tang from apple cider vinegar and Dijon mustard, it makes a wholesome, comforting meal that’s both nutritious and satisfying.
Ingredients
Scale
Soup Base
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small yellow onion, diced
- ½ cup chopped celery
- ⅓ cup chopped carrots
- 1 pound broccoli, stems diced, florets chopped
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 small Yukon Gold potato, diced (about 1 cup)
- 4 garlic cloves, minced
- 4 cups vegetable broth
Toppings
- 3 cups cubed bread, for croutons
- 1 cup reserved broccoli florets
- Olive oil, for drizzling
- Pinch of salt
Creamy Blend
- ½ cup raw cashews
- 1½ teaspoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ¼ cup fresh dill
- 1 tablespoon fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two small baking sheets with parchment paper to prepare for roasting the toppings.
- Sauté Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, carrots, broccoli stems, sea salt, and freshly ground black pepper. Sauté for about 10 minutes until the vegetables are softened and fragrant.
- Add Potatoes and Garlic: Stir in the diced Yukon Gold potato and minced garlic. Mix well to combine the flavors.
- Simmer Soup: Pour in 4 cups of vegetable broth and bring the mixture to a simmer. Cook for 20 minutes or until the potatoes are soft. Remove from heat and allow to cool slightly.
- Steam Broccoli Florets: While the soup simmers, place the reserved broccoli florets in a steamer basket over simmering water. Cover and steam for about 5 minutes until tender but still vibrant green.
- Prepare Roasted Toppings: Toss the reserved broccoli florets and bread cubes with a drizzle of olive oil and a pinch of salt. Spread them evenly on the prepared baking sheets and roast for 10-15 minutes, until the bread is crispy and the broccoli is tender and browned around the edges.
- Blend the Soup: Transfer the soup base to a blender. Add raw cashews, apple cider vinegar, and Dijon mustard. Blend in batches if necessary until the mixture is creamy and smooth.
- Add Broccoli and Herbs: Add the steamed broccoli florets, fresh dill, and lemon juice to the blender. Pulse a few times to incorporate the broccoli while keeping some texture. If the soup is too thick, add up to ½ cup water to achieve the desired consistency.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve the soup hot in bowls, topped with the roasted broccoli florets and crispy croutons for added texture and flavor.
Notes
- Soaking cashews in hot water for 15 minutes ahead of blending can yield an even creamier texture.
- If a blender is not available, an immersion blender can be used directly in the pot for convenience.
- For a nut-free version, substitute cashews with silken tofu or coconut cream.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Adjust thickness by adding more vegetable broth or water as needed before serving.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
