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CREATED AND PUBLISHED BY: ALBERT GIBOSSE – BLUE LABEL WEEKLY MAGAZINE [ HTTPS://BLUELABELWEEKLYMAGAZINE.COM/ ] SPONSORED BY: AMERICA’S FOOD BASKET SUPERMARKETS MASSACHUSETTS LOCATIONS [ HTTPS://AFBMALAUNCHPAD.WORDPRESS.COM/ ]
Author: Albert Gibosse – Blue Label Weekly Magazine
Serves: serves 6
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6 cups chopped broccoli florets and stems, separated, about 1 lb.
1 cup broccoli florets for garnish
2 1/2 tablespoons coconut oil
1 1/2 tablespoon fresh lemon juice
1 medium red or yellow onion( diced )
1 tsp tumeric powder
1/2 tsp ginger powder
1 cup chopped celery
1 cup chopped carrots
1/4 tsp clove powder
2 small yukon gold potato, diced
4 garlic cloves, minced
4 cups croutons/cubed bread or
4 cups vegetable broth, divided
3/4 cup raw cashew
1 teaspoons apple cider vinegar
1 cup fresh dill
½ teaspoon sea salt, more to taste
freshly ground black pepper
Cooking Directions
Heat the coconut oil in a large pot over medium heat and sauté the onion for 6 minutes or until softened
Preheat the oven to 350°F and line 2 small baking sheets with parchment paper
Add the celery the heated coconut oil and sauteed onion, then add the carrots, potato, garlic, broccoli stems, and ¼ teaspoon each salt and pepper. Stir occasionally, until the vegetables are well-browned and tender and let cool a little bit.
Combine 2 cups of the vegetable broth with the raw cashews, apple cider vinegar, ¼ teaspoon salt, and the cooled vegetables from the pot in a blender and blend them until paste or cream is formed. Then add the broccoli florets and blend further until the broccoli is incorporated but still chunky. Pour the mixture back into the soup pot along with the remaining 2 cups of vegetable broth. Simmer until the broccoli is soften to desired consistency
Drizzle the reserved broccoli florets and the bread cubes with coconut oil and a pinch of salt then place them on the baking sheets. Roast them until the bread is crispy and the broccoli is tender and browned around the edges
Stir in the fresh dill and lemon juice into the soup and season to taste with your favorite seasoning/spice blend
Done!
Serve in bowls with the roasted broccoli and croutons on top
Bon Appetit!
Other Great Vegan recipes:
Delicious Vegan Cashew Nut Stew With Green Beans and Eggplant Recipe by Blue Label Weekly Magazine
Quinoa, mix-vegetables and Black Beans Recipe
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