This was very reminiscent of the broccoli cheese soups I have loved previously as a vegetarian and I actually prefer it this way. None of the fatty cheese, all of the veggies!
- Potatoes (Yukon Gold or Russet, I used a mix of both)
- Yellow Onion
- Serrano Peppers
- Unsalted Cashews
- Vegetable Broth
- Nutritional Yeast
- Red Chili Powder
- Garlic Powder
- Crushed Oregano
- Parsley Flakes
- Make vegetable broth (or use premade) – The broth I made for this soup was simple. I used scraps from two onions (one red, one yellow), a head of garlic, leftover fennel stems, few sweet pepper stems, few serrano pepper stems and a bunch of cilantro stems. Refer to my vegetable broth recipe for instructions. I then seasoned it with 1 tsp cumin powder, 1/2 tsp pepper, 1/2 tsp crushed coriander powder, 1/4 tsp red chili powder, 1/4 tsp salt, and a pinch of Umami powder
- Chop broccoli into small florets (should be small enough to sit in a teaspoon and be swallowed whole in the soup). Broccoli stems can also be chopped into small bits and used in the soup. You will need 4-5 cups chopped broccoli. Place chopped broccoli into a steaming basket and stem for 11 minutes until very soft (you do not want it crunchy for the soup to have proper texture)
- Chop onion, garlic, potatoes, and serrano pepper. I used one whole medium yellow onion; one medium Russet potato and four small Yukon gold potatoes which made about 2 cups of chopped potatoes; four cloves of garlic; and one medium serrano pepper. I chopped it all on the smaller side so it would cook through quicker.
- Once broccoli is steamed, season with salt, pepper, cumin powder, and red chili powder to taste (or about a pinch of each ingredient) and set aside in a bowl
- Make sure your broth is complete prior to continuing on the following steps.
- Heat 2 tsp olive oil in a dutch oven or pot.
- Add chopped onion to the oil and sauté until translucent or about 4 minutes until softens
- Add chopped serrano and garlic to the onion and cook through about 2 more minutes
- Add 2 c chopped potatoes and 1/4 tsp salt. Mix until combined.
- Add 1/2 c unsalted cashews and 4 c broth. Bring to a boil.
- Simmer for 15-20 minutes (until potatoes are very soft so as to cream when blended – I let them get softer than I would for mashed potatoes)
- Season with 1 Tbsp oregano, 1 tsp parsley flakes, 1/4 tsp pepper, 1/4 tsp salt, 1 tsp garlic powder, and 2 Tbsp nutritional yeast. Stir.
- Pour contents of pot into a blender. Blend on high for 2-3 minutes, until completely creamy.
- Pour soup back into pot and add the broccoli. Bring to a simmer to heat everything through (about 6 minutes). Do not boil. Stir frequently. You can add salt and pepper to taste if needed.
- Ladle soup into bowls.
SERVING TIPSServe with toasted bread, potato chips, or crackers.
I ate mine with a toasted slice of quinoa bread from Kroger (my favorite bread from their bakery section) and then with some crinkle potato chips seasoned with pepper and red chili powder once I was out of bread.
My favorite crackers are Back to Nature Classic Round Crackers and Earth Balance Vegan Cheddar Squares.
For a bigger meal, enjoy a half sandwich along with this soup — my samosa sandwich also tasted great alongside this soup.