Broccoli and Cashew Cream Soup

Broccoli and Cashew Cream Soup

Broccoli soup must tranquil be foundational in all americans’s weeknight cooking. It most frequently is a dressing up-it-up or costume-it-down utter—packed with cheddar to raise that familiar oozy saltiness, or decked out with a mac and cheese topping (the recipe is in my book Family and it’s a severe game changer), or simply served with croutons. This unintentionally vegan version is pared wait on but doesn’t lack advanced flavors or indulgence. Cashew cream adds physique (you’d in actual fact use it to thicken any build of vegetable soup) and creates a cloudlike consistency. —Hetty Mckinnon

Here is fragment of our meal planning equipment, the do one recipe can change into three snappily weeknight meals. Narrate the relaxation of your batch of cashew cream to rep Roasted Carrots and Chickpeas With Herby Cashew Cream or Creamy Cashew Udon With Crispy Mushrooms.

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Substances

4 servings

Cashew Cream

1

cup uncooked cashews

1

garlic clove, coarsely chopped

1

Tbsp. extra-virgin olive oil

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Soup

2

medium heads of broccoli (about 1½ lb.)

2

Tbsp. extra-virgin olive oil

1

leek, white and pale inexperienced aspects finest, thinly sliced

4

garlic cloves, coarsely chopped

2

tsp. fennel seeds

4

cups low-sodium vegetable broth

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

¼

cup gentle dill sprigs, plus extra for serving

Freshly floor murky pepper

Preparation

Cashew Cream

Step 1

Ship a colossal saucepan of water to a boil, then make a choice from warmth. Add cashews and let sit until gentle, 30–60 minutes.

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Step 2

Drain cashews and transfer to a blender (ideally high-velocity) or meals processor. Add garlic, oil, salt, and ½ cup water and purée until gentle.

Soup

Step 3

Cleave back broccoli into 1″ florets. In case your broccoli has a long stem, peel stressful outer layer, then nick stem ¼” thick.

Step 4

Warmth oil in a colossal Dutch oven or other heavy pot over medium. Cook dinner leek, stirring often and cutting back warmth if desired to lead sure of leek taking on any color, until softened a puny bit, about 2 minutes. Add garlic and fennel seeds and cook dinner, stirring, until fragrant, about 1 minute. Add broccoli and broth and rep larger warmth to medium-high. Veil pot with a lid, surroundings it a puny bit askew to permit steam to flee (this might assist the broccoli glean its vivid inexperienced color). Ship to a boil and cook dinner until broccoli is gentle, 8–10 minutes.

Step 5

Working in batches if wanted, transfer broccoli mixture to a blender or meals processor and add salt, ¼ cup dill, and ½ cup cashew cream. Blend until soup is gentle. (If the soup isn’t any longer scorching, that chances are high you’ll return it to the pot and reheat gently before serving.)

Step 6

Divide soup among bowls and drizzle with remaining cashew cream. Top with a few dill sprigs and season with peppe

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