Name: Cream of Broccoli Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp water (and more as needed); 1 ½ cups onion (chopped); ½ tsp dill seed; 1 tsp dry mustard; ¾ tsp salt (optional); ground black pepper (optional, to taste); 4 cups broccoli (roughly chopped, florets and trimmed stems); ½ cup cashews (soaked in water for 4–6 hours and drained); 1 ½ cups plant-based milk (plain, unsweetened); ½ cup water; ½ tbsp organic miso (mellow white or chickpea); 1 pinch nutmeg; 2 tbsp lemon juice (freshly squeezed); ¼ cup basil leaves (optional, but very good)

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

1 tbsp water (and more as needed)

1 ½ cups onion (chopped)

½ tsp dill seed

1 tsp dry mustard

¾ tsp salt (optional)

ground black pepper (optional, to taste)

4 cups broccoli (roughly chopped, florets and trimmed stems)

½ cup cashews (soaked in water for 4–6 hours and drained)

1 ½ cups plant-based milk (plain, unsweetened)

½ cup water

½ tbsp organic miso (mellow white or chickpea)

1 pinch nutmeg

2 tbsp lemon juice (freshly squeezed)

¼ cup basil leaves (optional, but very good)

Directions

In a large pot over medium-high heat, add the first tablespoon of water, onion, dill seed, dry mustard, and salt and pepper, if using.

Let cook for 8–9 minutes, stirring occasionally and adding a touch more water if onions are sticking.

Add broccoli, reduce heat to medium-low, put lid on soup pot, and cook for 4–5 minutes.

After that time, remove from heat. Don’t let the broccoli overcook — keep it a vibrant green color.

While the onions and broccoli are cooking, you can prepare the blending mixture.

First, add the cashews and 1 cup of the milk to a blender. Puree until smooth.

Once smooth, add remaining milk and other ingredients (except basil), and puree again.

Transfer the sautéed onion and broccoli to the blender, along with the basil.
Puree until fairly smooth (or as smooth as you like it).

Taste and add extra salt and pepper, if desired, and additional non-dairy milk or water to thin if needed. Serve!

Chef's Notes

Dill Seed
Dill seed has a more distinctive taste than dried dill weed — which can often taste quite flat. Don’t substitute dill weed here. Source dill seeds or you can substitute cumin seeds.

Miso
I use chickpea miso but you can use another light miso if you prefer.

Serving Suggestion
This is a comforting, simple meal in a bowl. Serve with whole-grain crusty bread or alongside a cooked whole grain.

Recipe by Dreena Burton, reprinted from The Cheese Trap adapted for WHOLE Life Club (WLC)