A visually appealing bowl, this soup offers a dairy-free version of the classic cream of broccoli. Taken from Bri Beaudoin’s Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone, this meal is easy to enjoy over multiple days when you have leftovers. Even with its natural lemony zest, Beaudoin recommends, “Don’t hesitate to add a bit more lemon juice to the soup the next day if it needs a boost.” She also confirmed that the soup can be frozen for later, and you can just prepare fresh breadcrumbs when you’re ready to serve it.
This smooth soup is completely dairy-free without compromising its creamy texture. This recipe is also extremely eco-friendly, generating virtually no waste. Keep the potato skins, include the entire broccoli, and don’t discard the dark green sections of the leek. All of it is put to use, and the hint of lemon gives the dish a refreshing brightness. Serve the garlicky lemon breadcrumbs alongside the soup, and sprinkle them generously on top before eating.
Tip: Without a high-speed blender, use pre-soaked cashews. Put them in a heatproof bowl, pour boiling water over them, and soak for 20–30 minutes until tender. After soaking, drain the cashews and continue with the recipe, using whichever blender you have for the final step.
Broccoli Soup Ingredients
Garlicky Breadcrumbs:
- Fine sea salt
- 1 tbsp extra-virgin olive oil
- 6 tbsp panko breadcrumbs
- 1 garlic clove, minced
- 1 tsp lemon zest
Soup:
• 1¼ lb (567 g) broccoli
• 1 tbsp extra-virgin olive oil
• 2 leeks, chopped (white, light, and dark green parts; 7 cups)
• 1 cup diced Yukon Gold potato (5.3 oz / 150g)
• 3 garlic cloves, minced
• ¾ tsp fine sea salt
• ¾ cup raw cashews
• 6 cups vegetable stock
• 1 tbsp fresh lemon juice
• Crusty bread, for serving (optional)
Broccoli Soup Preparation
Make the Garlicky Breadcrumbs:
In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1–2 minutes. Add panko breadcrumbs and cook, stirring often, until golden brown, 3–5 minutes. Transfer to a small bowl and mix in lemon zest and salt. Wipe the pot clean and set aside.
Prep the Broccoli:
Separate the florets from the stalks. Roughly chop the florets into a medium bowl. Trim and roughly chop the stalks into another bowl, since they take longer to cook.
Sauté the Vegetables:
Heat olive oil in the pot over medium heat. Add leeks and potato, cooking until leeks are bright green, 4–5 minutes. Add broccoli stalks, garlic, and salt, cooking 2–3 minutes until the stalks are tender and bright green.
Simmer the Soup:
Add cashews and vegetable stock. Cover slightly and bring to a boil over medium-high heat. Reduce to medium-low and simmer about 10 minutes until potatoes are fork-tender and cashews are soft. Add broccoli florets and cook 2–3 minutes until bright green and tender. Stir in lemon juice.
Blend and Serve:
Transfer soup in batches to a high-speed blender and blend until smooth. Adjust salt if needed. Serve in bowls topped with breadcrumbs and optionally with crusty bread.