Creamy Vegan Broccoli Soup

rainbowplantlife.com

Dianne Smith-Harper

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, minced

¼ teaspoon red pepper flakes (adds a spicy kick; omit for no heat)

¼ cup (60 mL) dry white wine (optional)

1 pound (450g) broccoli, cut into florets and stems thinly sliced

1 (15-ounce/425g) can of cannellini beans, drained and rinsed (see Note 1)

1 cup (140g) raw cashews (see Note 2)

3 ½ cups (840 mL) low-sodium veg broth (see Note 3)

1 ½ teaspoons kosher salt

Freshly cracked pepper

subheading: For Finishing:

1 heaping cup (20g) fresh basil leaves

1 teaspoon soy sauce (or tamari for GF)

½ to 1 teaspoon Dijon mustard (see Note 4)

¼ cup (20g) nutritional yeast

1 to 2 tablespoons freshly squeezed lemon juice

A drizzle of good-quality extra virgin olive oil

subheading: Crispy Nutty Crumbles (optional but recommended) (see Note 5):

2 tablespoons extra virgin olive oil

⅔ cup (60g) panko bread crumbs (see Note 6)

½ cup (70g) pine nuts (or raw cashews, finely chopped; see Note 7)

¼ teaspoon red pepper flakes (for a kick; omit for mild heat)

¼ teaspoon flaky sea salt

subheading: For Serving:

Crusty bread to serve 4

Directions at rainbowplantlife.com

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