Yesterday was my seventh day of our juice reboot which means that I’m consuming only fresh juices, no soups. I had initially planned on sharing with you a recipe of a soup that I made a couple of times during the first five days, but to be completely honest, I never photographed it. The beau and I were both starving and ate the whole pot before I could stop to plan ahead. So, plan B.
I was waiting to share this recipe until I actually got to enjoy it again one Sunday and photograph it more (these photographs date back to December), but I couldn’t hold back. This is one of the simplest, fastest soups out there and hands down my most favorite to date. Not only does it have a ton of flavor, but it is a healthy option that will fool any non-vegan. Two big bowls for me, please!
*Note: this recipe does call for nutritional yeast and miso, two items that aren’t on many grocery lists. For the miso, you could use it in vegan cheese sauces or in this simple miso soup. It does stay fresh in the fridge for a while. As for the nutritional yeast, you can find this item at most health food stores and in the bulk section of the co-op. We buy huge quantities of it at a time and save a ton. This food item high in Vitamin B12 can be used in tofu scrambles (or any egg scramble), on baked potatoes, and is also the bomb-diggity when tossed into popcorn (the beau’s favorite). It adds a cheesy, almost salty (parmesan cheese?) flavor to anything you use it in.
For the soup:
- 1 tbsp EVOO
- 1 small yellow onion, diced
- salt to taste
- 3 cloves garlic, minced
- 4 cups of chopped broccoli (stalks too!)
- 1/2 cup chopped carrots
- 1/2 tsp turmeric
- 3 cups of veggie broth
- Optional garnishes: nutritional yeast, chopped tomatoes, red onions and sprouts
For the cashew cream:
- 1 cup of cashews (soaked for at least two hours if you don’t have a Vitamix)
- 2 cups of veggie broth
- 3 tbsp of mellow white miso
- 2 tbsp nutritional yeast flakes
- 2 tbsp fresh lemon juice
- freshly ground black pepper
In a soup pot, heat the olive oil over medium heat and then add in the onions with a pinch of salt. Cook until softened and then add in the garlic until fragrant. Now add in the broccoli, carrots, turmeric, another pinch of salt, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes, until the carrots are very tender.
While that’s cooking, it’s time to make the cashew cream! If you soaked your cashews, drain them and place into a blender along with the broth, miso and nutritional yeast. Blend like crazy until super smooth!
When the carrots are ready, pour the cashew cream into the pot. Use a hand blender to puree the soup; I don’t like chunks in the soup and blend until there are none. Keep the soup on a low heat for about 10 minutes, stirring occasionally. This is when it’ll thicken up.
Recipe found in the Isa Does It cookbook by Isa Chandra Moskowitz, the best cookbook I could have ever purchased, no exaggeration.