Creamy Vegan Broccoli Soup

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

2 tablespoons extra virgin olive oil

1 medium yellow onion, (chopped)

4 garlic cloves, (minced)

¼ teaspoon red pepper flakes (adds a spicy kick; omit for no heat)

¼ cup (60 mL) dry white wine (optional)

1 pound (450g) broccoli, (cut into florets and stems thinly sliced)

1 (15-ounce/425g) can of cannellini beans, (drained and rinsed, see Note 1)

1 cup (140g) raw cashews (see Note 2)

3 ½ cups (840 mL) low-sodium veg broth (see Note 3)

1 ½ teaspoons kosher salt

Freshly cracked pepper

1 heaping cup (20g) fresh basil leaves

1 teaspoon soy sauce (or tamari for GF)

½ to 1 teaspoon Dijon mustard (see Note 3)

¼ cup (20g) nutritional yeast

1 to 2 tablespoons freshly squeezed lemon juice

A drizzle of good-quality extra virgin olive oil

2 tablespoons extra virgin olive oil

1/2 cup (70g) pine nuts (or raw cashews, finely chopped; see Note 5)

2/3 cup (60g) panko bread crumbs (see Note 6)

1/4 teaspoon red pepper flakes (for a kick; omit for mild heat)

1/4 teaspoon flaky sea salt

Crusty bread to serve 4

步骤

Heat a large Dutch oven over medium heat with the olive oil until warm. Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden. Add the garlic and pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking.

Pour in the wine (if not using, add a splash or two of your veg broth). Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. Simmer until the wine has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes.

Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste. Stir to combine. If needed, add a bit more broth to slightly cover everything. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft.

Meanwhile, measure out Finishing Ingredients and prepare Crispy Nutty Crumbles.

For the Crispy Nutty Crumbles, add the oil to a large frying pan over medium heat and allow to warm. Add the pine nuts (or chopped cashews) and stir occasionally for 2 to 3 minutes, until just starting to turn color. Add the panko and stir frequently for 2 to 3 more minutes, or until turning golden brown. Add the red pepper flakes, flaky salt, and a few twists of black pepper. Stir constantly for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking.Store cooled leftovers in a jar in the pantry for a few weeks. You’ll likely have leftovers. Add them to other soups, salads, and grain bowls.

Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the basil, soy sauce, dijon mustard, nutritional yeast, 1 tablespoon lemon juice. Blend until pureed and smooth. Taste the soup, adding lemon juice or salt as desired. I usually add an extra ½ tablespoon lemon juice and ½ tsp kosher salt. If too thick, add more broth. NOTE: If your blender is smaller than 64 oz/2L, you’ll need to blend in two batches.

Transfer soup to four bowls. Drizzle a bit of olive oil on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with crusty bread. NOTE: when reheating leftovers, thin out with leftover broth (or water).

营养

• 卡路里: 460 kcal
• 总脂肪: 23 g
• 饱和脂肪: 4 g
• 不饱和脂肪: 18 g
• 钠: 561 mg
• 总碳水化合物: 49 g
• 膳食纤维: 12 g
• 总糖: 6 g
• 蛋白质: 21 g