🥘 Ingredients
- extra virgin olive oil 2 tbsp
- small yellow onion 1
- Kosher
- celery ribs 2
- garlic cloves 4
- red pepper flakes ¼ tsp
- dry white wine ¼ cup
- broccoli 1 lb
- cannellini beans 1
- raw cashews 1 cup
- low-sodium vegetable broth 2 ½ cup
- fresh basil leaves 1 cup
- soy sauce or tamari 1 tsp
- Dijon mustard 1 tsp
- nutritional yeast ¼ cup
- freshly squeezed lemon juice 1-1.5 tbsp
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- Crispy Nutty Crumbles 0.5-0.75 cup
- For serving: Crusty bread to serve 4
The red pepper flakes add a little kick, but if you can't handle any spice, omit. If you don’t have a high-powered blender, soak the cashews in cool water overnight OR add them to a saucepan, cover with water, and boil for 15 to 20 minutes. Drain and rinse before adding to the soup. Make your bread extra delicious: toast the bread; while still warm, rub a halved garlic clove on one side of each toast and sprinkle with a pinch of salt. Storage: Store the soup in the fridge for 4 to 5 days. Reheat the soup in the microwave or on the stove until heated through. If desired, thin out with a splash of water or broth (it will thicken as it rests but thins out a bit after reheating). Top with Crispy Nutty Crumbles right before serving. Storage: Got more leftovers? This soup is freezer-friendly. Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. If too thick for your taste, thin it out with a splash of broth or water while reheating it on the stove. Nutrition boost: If you have a leek to use up, sauté that along with the onion. It’s delicious!
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1Gather: extra virgin olive oil , small yellow onion , Kosher salt and freshly cracked black pepper. For the soup aromatics (from vegetable prep): celery ribs , garlic cloves , red pepper flakes , dry white wine , broccoli , cannellini beans , raw cashews , low-sodium vegetable broth . For the finishing ingredients:: fresh basil leaves , soy sauce or tamari , Dijon mustard , nutritional yeast , freshly squeezed lemon juice , A drizzle of extra virgin olive oil, Crispy Nutty Crumbles , For serving: Crusty bread to serve .
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2Heat a Dutch oven or large saucepan over medium heat with 2 tbsp of olive oil until hot. Add the onion and a pinch of salt and cook for 6 minutes , stirring occasionally until starting to turn golden.
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3Add the Soup Aromatics plus red pepper flakes. Cook for 2 minutes , tossing frequently to prevent sticking.
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4Pour in the wine (or a splash of broth) to deglaze, scraping up any browned bits at the bottom of the pot. Simmer rapidly until the smell of alcohol has worn off, about 3 minutes.
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5Add broccoli florets and stems and sauté for 2 minutes . Add the beans, cashews, broth, 1 cup water, 1 1/2 tsp kosher salt, and several cracks of pepper. Bring to a boil, then reduce the heat and simmer partially covered for 15 minutes, stirring a couple of times, until broccoli is soft.
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6Meanwhile, prepare your side salad (if you’re making one) and measure out the Finishing Ingredients. Finishing Ingredients: To a stand blender, add the basil, soy sauce, mustard, nutritional yeast, and 1 tbsp of lemon juice. (If you don’t have a stand blender, add these to a small bowl.)
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7Once the broccoli is tender, blend the soup. Stand blender option: Transfer the soup to the blender with the Finishing Ingredients. Remove the blender cap and replace it with a dish towel to allow the steam to vent. Blend until completely pureed and smooth. One-pot option: Add the Finishing Ingredients from the small bowl to the soup. Use an immersion blender and blend until the soup is as smooth as possible.
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8Taste the soup, adding lemon juice or salt as desired. I usually add an extra 1/2 tbsp lemon juice and 1/2 tsp kosher salt.
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9Transfer the soup to bowls. Drizzle a bit of olive oil on top and sprinkle a few spoonfuls of Crispy Nutty Crumbles on each bowl. Serve with crusty bread and your side salad, if you made one.