I adapted this recipe from my favorite vegan cookbook, Isa Does it. I almost didn’t try it because I already had what I thought was the best vegan broccoli soup recipe. But I’m sure glad I did. It is delicious and all the ingredients are good for you. No fake cheese and no real cheese – the secret is the miso and the nutritional yeast, at least that’s my hunch. I guarantee you will love this soup! This is also a no-brainer for picky kids.
- 1 tbsp olive oil
- 1 sweet yellow onion, diced
- 1/2 tsp salt
- 3 cloves garlic
- 3 cups broccoli stalks and florets, chopped
- 1 cup kale (or spinach)
- 1/2 cup chopped carrots (one carrot)
- 1/2 tsp turmeric
- 3 cups vegetable broth (or about one bouillon cube)
- 1 cup dry quinoa (or you can use farro or millet)
- Optional garnishes: chopped tomatoes, red onions, pumpkin seeds, and sprouts
- 1 cup cashews (soaked for 2 hours, or you can skip this step if you have a vitamix)
- 2 cups vegetable broth (or one bouillon cube)
- 3 tbsp mellow white miso
- 2 tbsp nutritional yeast flakes
- 2 tbsp lemon juice
- Freshly ground black pepper
Cook quinoa according to package directions.
Heat olive oil over medium heat in large pot. Saute onion a few minutes. Add garlic and cook about 30 seconds, then add broccoli carrots, turmeric, salt, and broth. Cover and bring to a boil, then lower heat to a simmer. Add the kale after about five minutes. Cook for a total of about 10 minutes until the carrots are tender.
Meanwhile, make the cashew cream. Drain cashews and put in blender along with the broth, miso and nutritional yeast. Blend until smooth, which can take a few minutes depending on your machine.
Add cashew cream to soup once carrots are tender. Use an immersion blender and puree. Add the cooked quinoa and cook the soup on low heat, partially covered, for about more 10 minutes until thickened.
Once thickened add the lemon juice and pepper. Enjoy!