As the seasons change and the weather cools, there’s nothing quite like a warm bowl of soup to bring comfort and nourishment. This Vegan Broccoli Soup is a delightful, hearty dish that’s perfect for any time you need a little extra warmth. Rich in flavor and packed with nutritious ingredients, this soup is not only delicious but also easy to make. The combination of broccoli, peppers, and spices, blended to creamy perfection with cashews or hemp hearts, makes this soup a wholesome and satisfying meal. Let’s explore how to create this vibrant and comforting dish.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 4–6 fat garlic cloves, roughly chopped
- 1–2 poblano peppers, diced (I prefer 2)
- 1 jalapeño, finely diced (use ½ for less spice)
- 7 cups broccoli, cut into bite-sized florets (about 1 – 1¼ pounds, stems included if cut thinly)
- 4 cups vegetable broth (or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
- 1 cup water
- 1 bay leaf (optional, remove before blending)
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¾ cup raw cashews (soaked or simmered) or hemp hearts
- 2–3 tablespoons nutritional yeast
- 1–2 large handfuls baby spinach (for vibrant color)
Optional Finishing Oil
- 2 tablespoons olive oil
- 1 jalapeño, sliced
- 1 teaspoon cumin seeds
- Pinch of chili flakes (optional)
- ¼ cup corn kernels (optional, frozen is okay)
- ¼ cup pumpkin seeds (optional)
Instructions
- Sauté the Aromatics:
- In a sizable saucepan, warm 2 tablespoons of olive oil on medium heat. Add the diced onion and cook until it becomes translucent, approximately 5 minutes. Stir in the garlic, poblano peppers, and jalapeño, and sauté for an additional 3-4 minutes until the peppers are tender.
- Cook the Broccoli:
- Incorporate the broccoli florets into the pot, stirring them with the sautéed aromatics. Add the vegetable broth and an additional cup of water. Toss in the bay leaf, salt, coriander, oregano, and black pepper. Bring everything to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the broccoli becomes tender.
- Blend the Soup:
- Remove the bay leaf from the pot. Carefully pour the soup into a blender, or use an immersion blender directly in the pot. Add the soaked cashews or hemp hearts, nutritional yeast, and baby spinach. Blend the mixture until it turns smooth and creamy. Taste and adjust the seasoning with extra salt and pepper if necessary.
- Prepare the Finishing Oil (Optional):
- Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the sliced jalapeño, cumin seeds, and a pinch of chili flakes. Sauté until the jalapeño becomes tender and the cumin seeds release their fragrance. If you like, stir in the corn kernels and pumpkin seeds, cooking until they are lightly toasted.
- Serve:
- Serve the soup by ladling it into bowls, then drizzle with the optional finishing oil. Top with the sautéed jalapeño slices, corn kernels, and pumpkin seeds to add an extra dimension of flavor and texture.
Conclusion
This Vegan Broccoli Soup is a heartwarming dish that brings together the best of wholesome ingredients and vibrant flavors. The combination of tender broccoli, spicy peppers, and creamy cashews or hemp hearts creates a soup that is both satisfying and nourishing. Perfect for a cozy night in or as a starter for a larger meal, this soup is sure to become a staple in your recipe collection. Enjoy the comforting warmth and delightful taste of this vegan delight, and relish in the simplicity of its preparation and the richness of its flavors.