I don’t make nearly enough soup. I ate it for lunch all the time when I lived in NY, but (until recently) there hasn’t been a easy nearby soup place and I often just don’t think about making it at home. So it was a great thing when I came across broccoli in the store and the desire to make soup overcame me.
Both broccoli and cauliflower soups are in my top five favorite soups, so I was all pumped about this. Of course, then I got distracted by other things and didn’t remember the soup until it was too late and the broccoli had to be discarded. I hate it when I do that.
So I went out, bought more broccoli and actually make soup this time. And what a delicious, rich, filling soup it was. Bright green and sweet with roasted broccoli flavor, made rich by cashews and a touch of cream…all kinds of goodness to be had here. And it was filling. The extra protein from the cashews made it a great lunch. Using homemade turkey broth was also kind of awesome. I’m pretty stoked about the whole thing.
- 1¾ lb Broccoli, in pieces
- ½ Onion, large
- 3 cloves of Garlic, large
- 1 Jalapeno, seeded
- 6 Tbsp Olive Oil
- 1 tsp Salt
- ⅛ tsp ground Black Pepper
- 3 C Turkey, Chicken or Vegetable Stock
- ½ C Cashews
- 1 tsp Lemon Juice
- ¼ C Cream
- Parmesan Cheese for garnish
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or foil.
- Toss the broccoli, onion, garlic and jalapeno with the olive oil and spread the vegetables out over the baking sheet. Sprinkle the vegetables with the black pepper and ½ tsp of the salt.
- Roast the vegetables in the oven for 20 minutes, flipping the vegetables over half way through.
- Once the vegetables are finished cooking, add the broccoli, onion, garlic and jalapeno to a large blender, along with the remainder of the salt and 2 cups of the stock. Blend until smooth, adding more stock as needed.
- Add the cashews and lemon juice and blend again, adding stock as needed to reach a consistency you like. If you have a Vitamix or other blender that can heat the soup, turn the blender on to high for about 6 minutes or until the soup is hot. Otherwise, once the soup reaches your desired consistency, heat it over the stove until hot.
- Lastly, blend or stir in the cream.
- Serve with extra bits of broccoli, cashews and parmesan cheese.