Vegan Broccoli Soup

Ingredients

• 27 g Extra-virgin olive oil
• 80 g Yellow onion, diced
• 50 g Chopped celery
• 43 g Chopped carrots
• 200 g Broccoli stems, diced
• 254 g Broccoli florets, chopped
• 4.5 g Sea salt
• 1 g Freshly ground black pepper
• 150 g Yukon Gold potato, diced
• 12 g Garlic, minced
• 960 g Vegetable broth
• 180 g Cubed bread (for croutons)
• 65 g Raw cashews
• 7.5 g Apple cider vinegar
• 2.5 g Dijon mustard
• 10 g Fresh dill, roughly chopped
• 15 g Fresh lemon juice

Directions

1. Step 1

   Heat most of the olive oil in a large pot over medium heat. Add the onion, celery, and carrots, cooking until glossy and aromatic, about 5 minutes.

   Tip: Avoid browning the onions—you want a sweet, gentle base.

2. Step 2

   Stir in the broccoli stems and diced potato with the sea salt and black pepper. Cook, stirring, until the vegetables start to soften, 3 to 4 minutes.

3. Step 3

   Add the garlic and cook for 1 minute. Pour in the vegetable broth and bring to a gentle boil, then reduce heat and simmer until the broccoli and potato are tender, about 12 minutes.

4. Step 4

   Transfer the cashews, apple cider vinegar, Dijon, and 2 cups of the hot soup to a blender. Blend until silky, then return the cashew cream to the pot along with the dill and broccoli florets. Simmer 3 minutes more.

   Tip: Blend carefully with the vent open and a towel over the lid to release steam.

5. Step 5

   Toss the bread cubes with the remaining olive oil and toast in a skillet until crisp. Finish the soup with the lemon juice, adjust seasoning, and serve with croutons and an extra drizzle of olive oil.