Vegan Broccoli Soup

🥘 Ingredients

• extra-virgin olive oil 2 tbsp
• yellow onion 1
• celery ½ cup
• carrots 0.33 cup
• broccoli 1 lb
• sea salt ¾ tsp
• black pepper
• Yukon Gold potato 1
• garlic cloves 4
• vegetable broth 4 cups
• bread 3 cups
• raw cashews ½ cup
• apple cider vinegar 1 ½ tsp
• Dijon mustard ½ tsp
• fresh dill ¼ cup
• fresh lemon juice 1 tbsp

1. 1

   Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
2. 2

   Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion , celery , carrots , broccoli — adding the broccoli stems here — sea salt , and several grinds of black pepper and sauté until softened, about 10 minutes . Add the Yukon Gold potato and garlic cloves and stir, then add the vegetable broth and simmer for 20 minutes , or until the potatoes are soft. Let cool slightly.
3. 3

   Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket , and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 5 minutes , or until the broccoli is tender.
4. 4

   Meanwhile, place the reserved broccoli florets and the bread on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10-15 minutes .
5. 5

   Transfer the soup to the blender and add the raw cashews , apple cider vinegar , and Dijon mustard , and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, fresh dill , and fresh lemon juice , and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
6. 6

   Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.