Creamy Broccoli Soup - Vegan, Gluten Free
2 tablespoons extra-virgin olive oil
1 cup chopped onion (from about 1/2 medium onion)
Sea salt - ½ teaspoon
1 clove garlic, smashed
Freshly ground black pepper
2 medium Yukon gold potatoes peeled and diced (about 3/4 pound) - you can use cauliflower if you are avoiding potatoes.
1 cup of soaked raw cashews
4 cups broccoli florets
1/2 cup unsweetened non-dairy milk
1/4 cup nutritional yeast
¼ cup of miso paste (I like the sweet white or chickpea non-soy)
Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
Transfer the soup to a blender; add the non-dairy milk, nutritional yeast & miso paste and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer. Add water if needed to adjust consistency and add salt and pepper to taste.
*Skip the cashews if you have a nut allergy. And do not boil the soup once the miso is added. The miso is a live culture and will be not serve as a probiotic if boiled - only simmer.
Recipe from Pinewood Store & Kitchen!