Vegan Creamy Broccoli Soup
Source: Ricki Heller, Better Vegan Category: Vegan Soups and Stews
Prep Time: 10 min Cook time: 40 min Total Time: 50 min Serves 4 to 6
Oil-free version available (see notes)
About this recipe
Walnuts give this soup its creamy texture and an earthy, robust flavor, making it perfect for quick and satisfying dinner. Walnuts contain a lot of proteins and healthy fats, are rich in antioxidants, may decrease inflammation and have plenty of other health benefits. Combining them with broccoli, which is a known nutritional powerhouse, makes this soup not only delicious, but super-healthy as well.
1 Tbsp. avocado oil (optional) (I use La Tourangelle Avocado Oil)
1 medium-size onion, chopped
1/2 cup raw walnuts (I use Kirkland Signature Walnuts)
2 garlic cloves, minced
1 medium-size head broccoli, woody ends removed (stems are fine), trimmed and chopped (about 4 cups)
1/4 cup chopped fresh dill, or 1 Tbsp. dried, if you cannot get fresh
1 Tbsp. mild miso
Pink Himalayan salt to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Black pepper to taste
3+ cups vegetable broth
1 tsp. fresh lemon juice
Fresh parsley leaves or fresh dill, finely chopped, for garnish
1. Prepare the ingredients.
2. Heat oil in large stockpot or Dutch oven over medium heat. Add onion and walnuts; cook, stirring frequently, until the onion is translucent, and the walnuts have begun to brown, for 8 to 10 minutes. Add garlic and cook for 1 more minute. Add the remaining ingredients, except for the lemon juice, and stir well. Bring to a boil, then lower the heat to simmer, cover, and cook until the broccoli is soft, for 10 to 15 minutes. Turn off the heat and allow the soup to cool somewhat.
3. Transfer the mixture to a blender, in batches if necessary, and blend until silky smooth. Return the soup to the pot if necessary to warm it through, for 5 to 10 minutes. Add the lemon juice and stir to combine. Serve.