Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
Ingredients
1tbspwater (and more as needed)
1 ½cupsonion (chopped)
½tspdill seed
1tspdry mustard
¾tspsalt (optional)
ground black pepper (optional, to taste)
4cupsbroccoli (roughly chopped, florets and trimmed stems)
½cupcashews (soaked in water for 4–6 hours and drained)
1 ½cupsplant-based milk (plain, unsweetened)
½cupwater
½tbsporganic miso (mellow white or chickpea)
1pinchnutmeg
2tbsplemon juice (freshly squeezed)
¼cupbasil leaves (optional, but very good)
Directions
1
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.
2
Let cook for 8–9 minutes, stirring occasionally and adding a touch more water if onions are sticking.
3
Add broccoli, reduce heat to medium-low, put lid on soup pot, and cook for 4–5 minutes.
4
After that time, remove from heat. Don’t let the broccoli overcook — keep it a vibrant green color.
5
While the onions and broccoli are cooking, you can prepare the blending mixture.
6
First, add the cashews and 1 cup of the milk to a blender. Puree until smooth.
7
Once smooth, add remaining milk and other ingredients (except basil), and puree again.
8
Transfer the sautéed onion and broccoli to the blender, along with the basil.
Puree until fairly smooth (or as smooth as you like it).
9
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.
