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Gluten Free, Mains, Recipes, Vegan  /  April 25, 2021

Creamy Green Goddess Broccoli Soup

I’ve never been this excited about green soup. This creamy green goddess broccoli soup is the definition of warm and nourishing. It’s made with broccoli, cauliflower (creaminess king), kale, cilantro, and dill! It has the light herby flavors, but if you know me, you could guess it also has a substantial dose of warm spices. Serve it with hazelnuts, za’atar, stir fried broccoli, and sourdough for an ideal plant-based dinner!

I really surprised myself while making this recipe. I went into it thinking it’d be a nice dish to practice my flatlay photography, but it turned out SO good that obviously I have to share the recipe. It’s great for meal prep since it makes a ton of soup from not too many ingredients. Along with some basics that you probably have, you’ll just need some cauliflower, broccoli, kale, and herbs! I used cilantro and dill, but feel free to use parsley or basil too.

Tips for making this green goddess broccoli soup

Overcooking isn’t a problem. In fact, the softer the vegetables get, the easier it will be to blend them.

Usually when a recipe calls for cashews, you process pre-soaked cashews. In this recipe, I just added cashews with the vegetables so they had time to simmer in the water before I blended the entire pot of soup. The cashews add a nice creaminess to this, but I would expect the cauliflower alone to make this soup creamy. So if you don’t want to add cashews, it’s probably fine!

Use a large blender for blending the soup (or an immersion blender if you have one!). Be careful not to trap too much steam in while blending. You probably won’t need your super any creamier than it naturally is, but if you do, blend in some coconut milk!

Top with whatever you want or absolutely nothing, but here’s what you see in the photo: hazelnuts, za’atar, tofu halloumi, dill, coconut cream, and broccoli stir fried with coco aminos!

Creamy Green Goddess Broccoli Soup

Print Recipe Pin Recipe
Cook Time 30 mins

Ingredients
  

  • 1 tbsp olive oil
  • ½ an onion, chopped
  • 4 garlic cloves
  • ½ tsp red chili flakes
  • 1 tsp curry powder
  • 1 medium head of broccoli, cut into florets
  • 1 medium head of cauliflower, cut into florets
  • 1 cup of kale, chopped
  • ½ cup cashews
  • 5 cups water
  • ½ cup cilantro
  • ¼ cup dill
  • salt and pepper to taste
  • lemon juice to taste

Instructions
 

  • Heat olive oil in a large soup pot. Add onion and garlic and cook for a few minutes until onions is translucent. Add red chili flakes and curry powder. Cook for 30 seconds before adding broccoli, cauliflowers and cashews. Cook for about 5 minutes before adding the kale.
  • Once the veggies are softened but still have a bit of a crunch tot hem, add water. Bring the contents of the pot to a boil, reduce heat to low, and simmer for about 10 minutes.
  • Once the veggies are cooked, take the pot off the heat. Blend with cilantro, dill, salt, pepper, and lemon juice. If you want it creamier than it already is, feel free to add some coconut milk. Top it off with hazelnuts, za'atar, tofu halloumi (recipe linked here), stir fried broccoli, coconut cream, and all the herbs!

For more comforting soups or curries, check out…

Spicy Red Lentil Curry

Tags

  • soup

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4 comments

  • Anisha Chandra
    May 28, 2024

    Yes, try coconut cream!

  • Catheryn
    April 21, 2024

    This soup not only looks but also sounds delicious 🤤 my son unfortunately is allergic to cashews so I don’t bring them into my home. Do you have any suggestions for a substitute?

  • Anisha Chandra
    December 3, 2021

    Haha, agreed, it’s packed with only powerful plant-based ingredients!

  • Lee
    November 16, 2021

    Wow this soup would certainly make me feel like a goddess! I love all the happy green veggies. I’m excited to try this!

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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