jumpstory-download20210416-170732

Vegan Broccoli “Cheddar” Soup with Jalapeños

Ingredients


2 tablespoons olive oil
1 large onion, diced
4–6 fat garlic cloves, rough chopped
1–2 poblano peppers, diced
1 jalapeño, diced fine (use 1/2 for less spice)
7 cups broccoli, cut into bite-sized florets (about 1 – 1 ¼ pound, stems ok if cut thinly)
4 cups veggie or chicken broth (or 4 cups water + 1 tablespoon“Better than Bouillon” Vegetable Base)
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon pepper
3/4 cup raw cashews (soaked or simmered) or hemp hearts
2–3 tablespoons nutritional yeast
1–2 large handful baby spinach (for vibrant color)
cilantro or scallions, lime (for garnish)

Cooking Instructions

1. Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno,  stirring occasionally, letting the onions get golden, about 5 minutes.

2. Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12. minutes. Turn heat off and remove bay leaf.

3. Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and 2 tablespoons nutritional yeast.

4. Cover tightly with blender lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”. Blend until silky smooth.

5. Add one more cup broccoli and one more cup broth. Blend again until silky smooth.

6. To the blender, add 1-2 big handfuls of fresh baby spinach for that extra vibrant “green” color, and blend until fully incorporated and smooth.

7. Pour this back in the broccoli soup pot, mix and heat gently over low heat, careful not to boil or simmer too long, or you will lose the lovely vibrant green color.

8. Taste for salt, heat, and acid. Add a little squeeze of lime if you like, or extra chili flakes or more pepper.  For extra “cheesy” flavor add another tablespoon of nutritional yeast.

9. Garnish with fresh cilantro or scallions or a wedge of lime.

Vegan Broccoli “Cheddar” Soup with Jalapeños

Prep Time: 18 Minutes

Cook Time: 20 Minutes

Total Time: 38 Minutes

Servings: 5

Calories: 267 Per Serving

Meal Type

Nutrition Facts

Carbohydrates: 24g | Total Fat: 18g | Saturated Fat: 3g | Protein: 7.8g | Sugar: 7.3g | Fiber: 6.2g | Cholesterol: 0mg

Applied Diet Types

  • Vegan

Ingredients


2 tablespoons olive oil
1 large onion, diced
4–6 fat garlic cloves, rough chopped
1–2 poblano peppers, diced
1 jalapeño, diced fine (use 1/2 for less spice)
7 cups broccoli, cut into bite-sized florets (about 1 – 1 ¼ pound, stems ok if cut thinly)
4 cups veggie or chicken broth (or 4 cups water + 1 tablespoon“Better than Bouillon” Vegetable Base)
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon pepper
3/4 cup raw cashews (soaked or simmered) or hemp hearts
2–3 tablespoons nutritional yeast
1–2 large handful baby spinach (for vibrant color)
cilantro or scallions, lime (for garnish)

Cooking Instructions

1. Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno,  stirring occasionally, letting the onions get golden, about 5 minutes.

2. Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12. minutes. Turn heat off and remove bay leaf.

3. Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and 2 tablespoons nutritional yeast.

4. Cover tightly with blender lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”. Blend until silky smooth.

5. Add one more cup broccoli and one more cup broth. Blend again until silky smooth.

6. To the blender, add 1-2 big handfuls of fresh baby spinach for that extra vibrant “green” color, and blend until fully incorporated and smooth.

7. Pour this back in the broccoli soup pot, mix and heat gently over low heat, careful not to boil or simmer too long, or you will lose the lovely vibrant green color.

8. Taste for salt, heat, and acid. Add a little squeeze of lime if you like, or extra chili flakes or more pepper.  For extra “cheesy” flavor add another tablespoon of nutritional yeast.

9. Garnish with fresh cilantro or scallions or a wedge of lime.