This soup is so beautifully simple, and can make use of leftover potatoes. With several stalks of fresh broccoli in the produce bin, and some leftover, steamed new potatoes from last night's dinner, this soup is just the thing for cold winter days! If you don't have fresh broccoli, then frozen will work every bit as well. This soup could be the way to get more cruciferous vegetables - with all their fiber and anti-oxidant power - into your family's diet.
If you're on the WFPBNO (Whole food, Plant-based, no-added-oil) Clue Train, then you should start keeping raw cashews in the pantry. It's your 'go-to' for anything creamy and rich! A handful or two, soaked in very hot water for 15 to 20 minutes is the way to add richness, appealing mouthfeel and protein to everything from sauces, oil-free salad dressings, vegan oil-free mayo and soups!
Raw cashews don't have to be expensive. Buy the 'cashew pieces' from the bulk bins of major supermarkets and save! You don't need or want the fancier 'whole' cashews.
Steam your vegetables while the cashews are soaking to maximize your time. I love my little, foldable steamer basket. It's one of the most-used items in my kitchen! I simply tuck it into a lidded pot, add an inch of water, vegetables and the lid. Start on high to get the water boiling, then reduce to medium. Depending on the vegetable, and how large the pieces are, 10 minutes will usually do the trick.
I often add the cut up onion to the mix, as I'm going to puree it all anyway. In this case, the potatoes were steamed and leftover from last night's dinner. I usually 'batch cook' extra of basics like potatoes. It's a time-saver and offers opportunities for something fast and tasty the next day. Actually, I'd been thinking of some sort of 'hash', but the soup came first.
Process/blend the soup in stages. First blend the daylights out of the soaked cashews and vegetable broth. This is the creamy, smooth base. Then, add the heavier broccoli stalk pieces, most of the onion and potatoes. Pulse several times until there's not chunks or bits of onion or potato. Add the plant milk, Nutritional Yeast and seasonings. Pulse a few times.
Taste. Adjust the flavors. A squeeze of fresh lemon or a few drops of white wine vinegar for 'brightness'.
Now, add the last of the broccoli. Pulse until no large bits remain, but you can see plenty of smaller 'flecks' ... that visually 'informs' the diner what they're eating.
Return the soup to a lidded pot and warm through before serving. This soup should freeze just fine and be good in the fridge for several days.
Hey, if you like or make this dish, would you mind posting the recipe to Yummly? I'd really appreciate that. The Yummly icon is on the right side of this webpage. Oh, and saving to Pinterest would also be great! Each photo should have a Pinterest icon in the upper left corner! Thanks!
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