Soup in June? Yes, it’s happening! It’s been a chilly weekend here in Wisconsin, and today I was craving soup. I scoured Pinterest, as I usually do, and just wasn’t able to find the recipe my taste buds were craving. I got some inspiration from a few recipes and created my own!
There is a hint of basil flavor, giving it that Green Goddess taste. It’s vegan, but before you call me a tree-hugging, granola munching hippie, hear me out! You don’t need dairy for flavor. The cream sauce on top and within the soup is made with cashews, giving the soup a creamy, nutty and sweet flavor. It’s a savory soup, packed with nutrients and healthy fats. Great for any time of the year.
INGREDIENTS:
- 1 small – medium head of broccoli
- 2 stalks celery, diced
- 1 white onion, diced
- 1 cup peas (frozen or fresh)
- 2 – 3 cloves of garlic
- 5 kale leaves, ribs removed
- 2 tablespoons olive oil
- sea salt, to taste
- pepper, to taste
- 1 cup raw cashews {soaked in water for 1-2 hours}
- 1 cup vegetable stock
- 2 tablespoons fresh lemon juice
- 1 tbsp. pesto
- chopped basil leaves, to garnish
DIRECTIONS:
Preheat the oven to 400 degrees + line a baking sheet with parchment paper.
Wash and cut the broccoli into medium sized pieces. Spread them out evenly on the baking sheet, with the cloves of garlic {leave the skin on} and drizzle with olive oil and sprinkle generously with sea salt and pepper. Roast for about 20 minutes. Flip the veggies, then toss the kale leaves on top, and roast for about another 5 – 10 minutes or until golden brown. Let the cloves of garlic cool a bit and then pop them out of their skins.
Meanwhile, in a large pot, saute onions and celery until onions are translucent. Then, add the peas. When the broccoli and kale are completely roasted, remove them from the oven and add to onions and celery. Then add vegetable stock and pesto, then simmer for 5 or so minutes. Place all the contents in a blender or food processor and blend until creamy and smooth. Then return to the pot, on low heat.
Combine the raw cashews, 1 cup of water, lemon juice and another heavy pinch of sea salt and black pepper in your blender. Blend until smooth. When soaking the cashews, place them in a bowl and cover with water until they are all covered. Once, smooth, add the cashew sauce to the pot, but reserve some to top the bowls of soup with (it looks pretty!)
Other toppings-crushed cashews, pistachios, pumpkin seeds, etc. chopped basil leaves, cracked black pepper, sriracha, olive oil drizzle, roasted chickpeas, tofu, tempeh….possibilities are endless!