This nutritious, hearty and vibrantly green soup is packed with broccoli and root vegetables and has a tanginess and umami flavor from the addition of dill pickles, miso and nutritional yeast. Perfect on a cold winter day!
1leekthinly sliced (white and light green parts only)
2clovesgarlic
2bay leaves
1tablespoonDijon mustard
3tablespoonsnutritional yeast
3medium Yukon Gold potatoes
1parsnippeeled and diced
1celery rootpeeled and diced
1teaspoononion powder
Pinchof red pepper flakesomit if avoiding heat
6cups(1.2 liters) vegetable broth
2large heads broccolistems included (include gram amount)
2cups(400 grams) cooked (or canned) butter beans or other white bean
½cup(75 grams) raw cashews
1tablespoonmiso
Couple of large handfuls of spinach
8dill pickleschopped, plus 1/3 cup brine (or more to taste)
½cup5 grams fresh dill chopped
Sea salt and pepper to taste
To serve:
Dollop of vegan sour cream
Fresh dillchopped
Red pepper flakesoptional
Instructions
Heat up the olive oil or butter in a large sauce pot, and sauté the shallots, garlic and leeks with a pinch of salt over medium heat for about 5 minutes until the mixture is translucent and soft. Add in the bay leaves, Dijon mustard and nutritional yeast and stir to combine, before adding in the potatoes, parsnip and celeriac with a pinch of salt. Sprinkle in the onion powder and pinch of red pepper flakes and stir to incorporate. Pour in the vegetable broth, bring to a boil, then reduce to a simmer and cook for about 15-20 minutes until the root vegetables are tender.
Add in the broccoli, butter beans and chopped pickles. Stir to combine and cook for another 5 minutes or so until the broccoli is tender.
To a high-speed blender, add in the spinach with the drained cashews, and ladle in about ⅓ of the soup and puré until smooth. Transfer the puréed mixture back to the soup pot and add in the dill pickle brine to taste and chopped dill. Heat through and season with salt and pepper before serving with an optional dollop of sour cream and additional chopped fresh dill. If you have a crusty loaf of whole grain Norwegian bread to serve with it - even better!
Notes
I like to use shallots in this dish because I want the flavor of the broccoli and root vegetables to shine and I find sometimes that regular onions can take over with their sharper flavor profile.