|YIELDS: 6 Servings||PREP TIME: 15 mins||COOK TIME: 20 mins||TOTAL TIME: 35 mins|
Broccoli Jalapeño Soup
2 tbsp olive oil
1 large onion, diced
6 cloves garlic, roughly chopped
2 poblano peppers, diced
1 jalapeño pepper, finely chopped (use half for less spicy)
7 cups broccoli florets (bite size florets)
4 cups vegetable stock
1 cup water
1 bay leaf
1 tsp salt
1 tsp coriander
1 tsp oregano
½ tsp black pepper
¾ cup raw cashews, soaked in water for 4-8 hours and drained
2 tbsp nutritional yeast
2 handfuls baby spinach
Finishing Oil (Optional)
3 tbsp olive oil
1 sliced jalapeño
1 tsp sprinkle of cumin seeds
pinch of chili flakes
¼ cup corn kernels
¼ cup toasted pepitas
½ cup warm water
2 tsp instant yeast
1 tsp sugar
3 tbsp olive oil
¼ cup plain yogurt
½ tsp salt
2 ½ cups all purpose flour - up to 3 cups
2 tbsp butter or canola oil
2 tsp minced garlic (optional)
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, poblano peppers, and jalapeño and cook until the onion has softened, about 5 minutes.
- Add the broccoli florets, vegetable stock, water, bay leaf, coriander, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-12 minutes.
- Turn off the heat and remove the bay leaf.
- Place about 1 cup broccoli and 1 cup of the broth in a blender and let cool for about 5 minutes. Add the soaked cashews and nutritional yeast. Cover tightly and blend until very smooth.
- Add the baby spinach to the blender and blend until smooth. Pour this mixture back into the soup and heat gently over low until heated through.
- Taste the soup and add salt/pepper/lime/etc., if needed or another tablespoon of nutritional yeast for extra "cheesy" flavor.
- For the finishing oil, heat the olive oil in a small skillet over medium heat.
- Add the sliced jalapeño, cumin seeds, chili flakes, corn kernels, and pepitas. Heat until the cumin is fragrant, about 1 minute. Remove from heat
- Ladle the soup into bowls, spoon a bit of the finishing oil on top, and garnish with cilantro, scallions, and/or lime, if desired. Enjoy!
- To make the naan bread, combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
- Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
- Preheat a skillet to medium heat.
- Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
- Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
- Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.