This is the bestttt soup!! Smooth. Creamy. Spectacular. Pairs perfectly with gnocchi or sourdough.

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I really can’t sum up how amazing this soup is. It’s got lots of veggies and absolutely blows me away as a veggie soup. It isn’t overly mushy or processed and so it has great texture and keeps a lot of nutrients, unlike other broccoli soups you might find in restaurants or stores. It’s fairly easy to make as well! Definitely give this one a try and let me know what you think!

Detailed Ingredients:

• Almonds – These will be used as part of the pesto topping. They add a nice crunch and also some protein to the soup! If you are not able to have nuts, this soup still really holds up solo!

• Kale – This will be part of the pesto as well. The hardiness of kale keeps it from getting too beaten and mushy in the pesto.

• Basil – Fresh basil leaves work so well with this dish and add a lot of flavor to the pesto.

Rosemary – I used fresh rosemary for this one. Just a few leaves go a long way.

• Nutritional Yeast – This replaces the cheese found in pesto. If you want to add vegan cheese instead of that, I’ve tried that as well and it’s really good. I just have grown to like nutritional yeast and it has great health benefits for vegans.

• Olive Oil

• Oregano

• Vegetable Broth

• Plant milk – I always use oatmilk, but any kind you like will do, especially nut varieties.

• Flour – this is just to thicken the soup and you can avoid this for a truly gluten free version.

• Broccoli – Very important! You will need fresh and frozen. The frozen cooks down quicl and creates the brothy part of the soup, while the fresh remains fairly firm and gives the dish a ton more flavor, texture, nutrition, etc. I wouldn’t just do frozen and I wouldn’t just do fresh. Both is best!

• Onion – Yellow onion goes well with this, but white would work as well.

• Garlic – Use about 5 fresh gloves of garlic, minced.

• Salt & Pepper (to taste)

• Optional – Gnocchi & Sourdough. Make sure the gnocchi and sourdough is egg free. It is pretty easy to find these, but there are still some companies that use egg in their bread and gnocchi.

Detailed Instructions

• Chop fresh ingredients. Dice onion, chop broccoli into medium pieces, mince garlic. You can leave the kale and herbs alone. These will get chopped up in the food processor later.

• Add onion and garlic to a medium-large pan – cook until translucent.

• Add flour and olive oil. Stir until they thicken and form a base for the soup.

• Pour in fresh broccoli. Let the broccoli cook until it looks a little wilted (about 5 minutes).

• Add frozen broccoli, liquids, and seasonings. Once the milk, broth, salt, pepper, and broccoli are in the pot, cover and let them cook on medium heat. Let it cook for 10 minutes while you prep the pesto!

• Prepare pesto – Put almonds, basil, rosemary, oregano, kale, and olive oil into a food processor and pulse until ingredients are chopped into fine pieces (about 3-4 pulses). Set aside until ready to serve.

• Blend soup – Add contents of the soup into a blender. Leave out about 2 cups of ingredients to add in later and give the soup more texture. Blend on “puree” for 3 minutes.

• Simmer – Pour ingredients back into pot and simmer until you are ready to serve!

• Optional ingredients – If you are using gnocchi or sourdough, I recommend toasting on 350° for 10 minutes. Add with pesto on top of the soup when you serve.

Recipe List

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Serves: 10

Ingredients

For the pesto:

1/2 cup almonds

1/2 cup kale

1 tbsp nutritional yeast

1 tbsp olive oil

1/2 tsp fresh rosemary

2 tsp fresh chopped basil

1 tsp dried oregano

For soup:

1 yellow onion

5 cloves garlic

2 heads fresh broccoli

10 oz frozen broccoli

4 cups broth

1 cup plant milk

1 tbsp flour

1 tbsp olive oil

salt & pepper to taste

optional: 16oz gnocchi & loaf of sourdough

Instructions:

1. chop broccoli, onion, and garlic.
2. Cook onion and garlic in medium large pan until translucent.
3. Mix in flour and olive oil and stir well until combined.
4. Add broccoli and cook until lightly wilted.
5. Add frozen broccoli, plant milk, broth, and salt/pepper. Cover and let cook for 10 minutes.
6. Make pesto: pulse pesto ingredients 3-4 times in a food processor until chopped well.
7. Blend contents of soup in a blender set to “puree” for 2 minutes. Pour back into pot and simmer until ready to serve.
8. Top with pesto, gnoccho, or bread when serving and ENJOY!

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