Broccoli Soup
Ingredients
- 1 onion, diced
- 1/2 cup celery, chopped
- 1/3 cup carrot, chopped
- 1 pound broccoli, stems diced, florets chopped
- 1 cup yukon gold potato, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup pine nuts
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
Steps
- Heat a dutch oven over medium heat.
- Add the onion, celery, carrots, and broccoli stems, and season to taste with salt and pepper.
- Saute until softened, about 10 minutes.
- Add the potatoes, garlic, and vegetable broth and simmer for 20 minutes until the potatoes are soft.
- If desired, set aside 1 cup of the broccoli florets to roast and use as a topping for the soup.
- Steam the broccoli florets until the broccoli is tender, about 5 minutes.
- Transfer the soup to a blender (you may need to work in batches).
- To the blender add the pine nuts, apple cider vinegar, dijon mustard, lemon juice, and nutritional yeast (steamed broccoli florets will be added later).
- Blend until creamy.
- If the soup is too thick, add water to thin to your desired consistency.
- Add the steamed broccoli florets and pulse until the broccoli is incorporated but still chunky.