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Vegan Broccoli Soup
Recipe:
INGREDIENTS:
2 tablespoons olive oil
1 large onion, diced
4–6 fat garlic cloves, rough chopped
1–2 poblano peppers, diced (I like 2)
1 jalapeno, diced fine (use 1/2 for less spice- see notes)
7 cups broccoli, cut into bite-sized florets (about 1 – 1 1/4 pound, stems ok if cut thinly)
4 cups veggie 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
1/2 teaspoon pepper
3/4 cup raw cashews (soaked or simmered, see notes) or hemp hearts
2–3 tablespoons nutritional yeast (see notes)
1–2 large handful baby spinach (for vibrant color)
Optional Finishing oil:
2 tablespoons olive oil
1 jalapeno sliced
1 teaspoon cumin seeds
pinch chili flakes (optional)
1/4 cup corn kernals, frozen is ok (optional)
1/4 cup pumpkin seeds (optional)
INSTRUCTIONS:
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.
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.
BLEND: 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.
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.
Add one more cup broccoli and one more cup broth. Blend again until silky smooth.
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.
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