Tangy Broccoli Soup (Print Version)
# Ingredients:
→ Core
01 -
2 tbsp veggie oil
02 -
1 regular yellow onion, diced small
03 -
2 celery stalks, finely chopped
04 -
4 garlic cloves, finely chopped
→ Flavorings
05 -
2 tbsp nooch (nutritional yeast)
06 -
1 tsp dried onion
07 -
1 tsp garlic granules
08 -
Tiny bit of red pepper flakes (skip if you want)
09 -
2 bay leaves
10 -
Salt and fresh black pepper, as needed
11 -
2 tsp tangy mustard
12 -
1 tbsp mild miso paste
13 -
Some pickle juice, to your liking
→ Plants and Beans
14 -
3 medium gold potatoes, cut up (480 grams/3 cups)
15 -
1 head broccoli, all parts chopped (around 375 grams)
16 -
1 ½ cups white beans, already cooked (one 15 oz can)
17 -
½ cup diced pickles
18 -
1-2 cups leafy spinach (if you want)
→ Wet Stuff and Add-ins
19 -
6 cups veggie broth
20 -
½ cup cashews, soaked 2+ hours then drained
21 -
⅓ cup fresh dill, chopped up
# Instructions:
01 -
Warm up a big soup pot over medium heat. Add your oil and let it coat the bottom. Throw in onion and celery, cooking until the celery looks bright and onions turn see-through and soft, about 6-7 minutes.
02 -
Toss in your garlic, nooch, onion and garlic powders, pepper flakes if you're using them, and bay leaves. Give it all a good stir for about a minute until it smells amazing.
03 -
Now put in your potatoes and mustard. Sprinkle plenty of salt and pepper, then stir it up. Pour in all your broth and stir once more. Cover the pot and wait for boiling. Once it bubbles, move the lid a bit to let steam out. Let it simmer until you can easily stick a fork in the potatoes, about 15 minutes.
04 -
When potatoes feel soft, add your cut-up broccoli, beans, and pickles. Stir everything and bring it back to a gentle bubble. Partly cover and cook until broccoli gets tender, around 8 minutes. Find those bay leaves and take them out.
05 -
If you're adding spinach, put it in your blender first. Carefully scoop half the hot soup into your blender too. Add your soaked cashews and miso. Blend everything until it's super smooth and green, taking about a full minute.
06 -
Pour your blended soup back into the pot and mix well. Try a spoonful and add more salt or spices if needed. Pour in some pickle juice to make it tangy, then add your fresh dill. Stir everything, heat it back up until it bubbles, then serve it hot.
# Notes:
01 -
For the right zing, try adding about 2 tbsp of juice from your pickle jar.
02 -
Don't have cashews? Soaked sunflower seeds work fine, or macadamias if you soak them overnight.
03 -
Throwing spinach in the blended part makes the soup prettier and packs in extra nutrients.