Units
Ingredients
for soup
- 1 tablespoon olive oil
- 170 grams onion (1 small onion, finely minced)
- 400 grams broccoli (1 head)
- 3 cups vegetable stock
- 70 grams raw cashews (½ cup)
- 2 tablespoons nutritional yeast
- ¾ teaspoon salt
for garlic seed oil
- ¼ cup olive oil
- 7 grams garlic (1 large clove, finely minced)
- 30 grams walnuts (¼ cup)
- 30 grams pumpkin seeds (¼ cup)
- 1 tablespoon chia seeds
- 1 teaspoon nigella seeds
- pinch salt
Instructions
- Separate the florets of 400 grams broccoli and finely chop them. Trim away any stringy skin from the stalk and finely chop. Alternatively, you can separate the florets, trim and slice the stalk and pulse the broccoli in a food processor until chopped.
- Heat 1 tablespoon olive oil in a pot over medium-heat and then sauté the 170 grams onion until they are very fragrant and just starting to turn brown. Don't caramelize them all the way or your soup will turn brown.
- Add the broccoli and saute until bright green, about 2 minutes.
- Add the 3 cups vegetable stock, 70 grams raw cashews, 2 tablespoons nutritional yeast, and ¾ teaspoon salt and bring the soup to a boil over high heat. Cook for 3 minutes.
- Transfer the soup to a blender and puree until smooth.
- To make the garlic seed oil, add the ¼ cup olive oil and 7 grams garlic to a small frying pan and fry until the garlic is light brown.
- Add the 30 grams walnuts, 30 grams pumpkin seeds, 1 tablespoon chia seeds, and 1 teaspoon nigella seeds and season with a pinch salt.
- Toast the nuts and seeds until fragrant and just starting to brown (about 1-2 minutes). Be careful not to burn the smaller seeds.
- To serve the broccoli cheese soup, reheat it and ladle it into bowls. Top with a smattering of nuts, seeds, and oil.
Nutrition
Calories 433kcalCarbohydrates 24gProtein 13gFat 35gSaturated Fat 5gPolyunsaturated Fat 9gMonounsaturated Fat 19gTrans Fat 0.01gSodium 1180mgPotassium 687mgFiber 7gSugar 6gVitamin A 1004IUVitamin C 93mgCalcium 107mgIron 4mg