I clearly have a lot of broccoli to use up. The ever-generous Big H bought me a whole lot from the farmers market last week. I am thrilled to have all this local, organic broccoli to remind me of summer when the days grow short and cold.
This soup is vegan (no meat, no dairy, no animal products, whatsoever) but it sure tastes creamy.
I based it on a recipe that was based on a recipe, so take this as a starting point and create your own version. But, don’t leave out the miso!
Since I am freezing, this is a double recipe.
2 onions, chopped small
5 red onions, chopped small
8 c veggie broth
dill, thyme, parsley or whatever you like
big splash of soy sauce
tsp or so of sea salt
9 c chopped broccoli
1 c cashew
2 Tbl miso
Saute the onions until transparent.
Add the potatoes, broth, herbs, salt and soy sauce. Bring to a boil and then simmer until potatoes are cooked.
Put cashews in the blender with as much stock (from pot) as needed and blend until smooth. This is your “cream.” Add to soup.
Add broccoli and continue to simmer until broccoli is cooked. You could add kale or other green veggie in addition.
Stir in miso. (Do this at the end since boiling miso could kill some of the beneficial critters in it.)