Vegan Broccoli Soup

Ingredients:

2 tablespoons extra virgin olive oil (plus more for drizzling)
Chopped onion
1/2 cup chopped celery
1/3 cup chopped carrots
450 grams broccoli, stems diced and florets chopped
3/4 teaspoon sea salt
Freshly ground black pepper
1 potato, diced
4 cloves garlic, minced
4 cups vegetable stock
3 cups cubed bread (for toast)
1/2 cup “raw” cashews
1½ teaspoons apple cider vinegar
1/2 teaspoon DIJON French mustard
1/4 cup fresh dill
1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 350°F (175°C) and line 2 small baking sheets with parchment paper.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, carrots, broccoli stems, salt and a few pinches of pepper and cook until tender (about 10 minutes). Add the potatoes and garlic, stir, then add the stock and cook for 20 minutes (until the potatoes are tender). Leave to cool slightly.
3. Set aside one cup of the broccoli florets (you will need them later). Place the remaining florets in a steamer insert and place it over a pot filled with 2-3 cm of water. Bring the water to a boil, cover and steam for 5 minutes (until the broccoli is tender).

4. Meanwhile, place the reserved broccoli florets and bread cubes on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Bake until the bread is crispy and the broccoli is tender and browned around the edges (10-15 minutes).

5. Pour the soup into a blender, add the cashews, apple cider vinegar, and mustard. Blend until creamy. Blend in batches if necessary. Add the steamed broccoli florets, dill, and lemon juice. Blend until the broccoli is incorporated into the other ingredients, but still has a few chunks. The soup should be thick. If it is too thick, add 1/2 cup water to thin to desired consistency.
6. Season the soup to taste and serve in bowls with the fried broccoli and toasted bread on top.
NOTE: You can add a few tablespoons of nutritional yeast to the soup for an extra “cheesy” flavor!

Yield: 4 servings
Recipe: loveandlemons.com