Ingredients
Equipment
Method
Broccolini Soup
- Place cashews in bowl and add water until it covers the top of the cashews. Allow to soak while preparing the rest of the ingredients, or for at least 15 minutes.12 tablespoon raw cashews
- In a Dutch oven or large pot, melt butter over medium heat. This should take 30 seconds to a few minutes.4 tablespoon vegan butter
- Add all-purpose flour and cook for a few minutes, stirring occasionally until it takes on a lightly cooked aroma. The roux will be thicker than your traditional version. Just ensure no flour "pockets" remain.6 tablespoon all-purpose flour
- Add onions, garlic, and salt and cook until onions are translucent.1 yellow onion, 4 garlic cloves, 1 teaspoon kosher salt
- Add vegetable broth and bring to a simmer, stirring occasionally and scraping the bottom.3 cups low sodium vegetable broth
- Add vegetables and cook until tender, stirring occasionally, about 15 minutes.3 cups broccolini, 1 cup cauliflower, 1 carrot, 2 celery stalks
- Drain your cashews and add to your empty blender. Add water and blend on high until you reach a creamy consistency.14 tablespoon water
- Add the cooked ingredients from your Dutch oven to the blender. Top with black pepper and puree on high for 2 to 3 minutes, or until you reach a creamy consistency.pinch of freshly-ground black pepper
- Add the fresh lemon juice and Dijon mustard, blending again briefly to incorporate. Taste and make adjustments to taste.1 lemon, juice, 1 teaspoon dijon mustard
Broccolini "Croutons"
- In a separate medium bowl, toss reserved broccolini florets with olive oil, salt, and pepper.1 teaspoon olive oil
- Add to basket of air fryer and fry at 375 degrees Fahrenheit for 4 minutes or until edges are crispy.¼ cup broccolini florets, pinch of kosher salt, pinch of freshly-ground black pepper
- Serve broccolini soup by topping with an additional drizzle of olive oil, broccolini croutons, and red pepper flakes.pinch of red pepper flakes, optional, drizzle of olive oil
Nutrition
Notes
Blender: I have not tested with an immersion blender, but if that's your blending method it should work fine. If using a traditional blender, please pay attention to the liquid fill line on your machine to ensure nothing overflows or damages the machine. Also, the cashew cream will need to be added to the pot you're using.
Low sodium vegetable broth is optional, but please note you may want to reduce the teaspoon of salt called for in the recipe until you taste at the end and determine if it's needed.
The butter I used is salted, since that's what is most available in my area. Again, unsalted is typically preferred because you can control the amount added and adjust to your liking. If you use unsalted, be prepared to add more salt to taste after blending.
The nutrition calculation does NOT include the pinches of salt, black pepper, red pepper flakes, or drizzle of olive oil for serving since those quantities were too small to measure.