New year, new recipes. Let's just start weird with it.
Source: The First Mess | Serves: 4-6 | Time: 1 hr
Changes: replaced miso with tahini
Ingredients
2 tbsp EVO
1 medium yellow onion, small dice
2 sticks celery, small dice
4 cloves garlic, minced
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
Pinch chili flakes, optional
2 bay leaves
3 medium Yukon gold #potatoes, chopped
2 tsp Dijon mustard
S&P, to taste
6 cups vegetable stock (homemade to reduce sodium)
1 bunch #broccoli, stems and florets chopped (about 375 grams)
1 15-oz can white #beans, drained
½ cup chopped dill #pickles
1-2 cups baby #spinach, optional
½ cup raw #cashews, soaked for at least 2 hours and drained
1 tbsp tahini
pickle juice/brine, to taste (see note)
⅓ cup chopped fresh dill
Instructions
Heat a large, heavy-bottomed pot over medium heat. Pour in the olive oil and swirl it around.
Add the onion and celery to the pot and stir. Sauté until celery is bright green and onions are translucent and soft, about 6-7 minutes.
To the pot, add the garlic, nutritional yeast, onion powder, garlic powder, chili flakes (if using), and bay leaves. Stir and sauté until fragrant, about 1 minute.
Add the chopped potatoes and Dijon mustard. Season liberally with salt and pepper and stir. Pour in the vegetable stock and stir once more. Place a lid on top of the pot and bring it to a boil. Once boiling, move the lid slightly so that some steam can escape.
Simmer until potatoes are tender, about 15 minutes.
Once potatoes are tender, add chopped broccoli, white beans, and chopped dill pickles.
Stir and bring up to a simmer again. Partially cover with a lid and cook until broccoli is tender, about 8 minutes. Remove the bay leaves and discard them.
If using, add the baby spinach to an upright blender pitcher. Carefully ladle half of the hot soup into the blender pitcher as well. Add the drained cashews and miso. Blend this mixture on high until completely smooth and bright green, about 1 full minute.
Pour the blended portion of soup back into the pot and stir. Give the soup a taste and adjust seasoning to your liking. From here, add pickle brine to taste and the chopped fresh dill. Stir once more, bring it back up to a boil, and then serve the soup hot.
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