Ingredients: Yellow Onion, Garlic, Broccoli, Extra-Virgin Olive Oil, Kosher Salt · 120 min cook time · 845kcal · ~₩51,200
Ingredients
1개 Yellow Onion, 4쪽 Garlic, 1pound Broccoli, 1tbsp Extra-Virgin Olive Oil, 1tsp Kosher Salt, 0.25tsp Red Pepper Flakes, 0.25cup Dry White Wine, 3.5cup Vegetable Broth, 1can Cannellini Beans, 1cup Raw Cashews, 0.5tsp Black Pepper, 0.5cup Pine Nuts, 0.5cup Panko Bread Crumbs, 0.25tsp Flaky Sea Salt, 1handful Fresh Basil Leaves, 2tbsp Nutritional Yeast, 1tbsp Soy Sauce, 1tsp Dijon Mustard, 1tbsp Lemon Juice, 1pound Dried White Beans, 2개 Carrots, 2줄기 Celery, 6cup Water, 2개 Bay Leaves, 2개 Sage Sprigs, 2개 Rosemary Sprigs, 2tsp Better Than Bouillon (No Chicken Base), 1tbsp White Miso, 0.25cup Parsley, 4개 Corn, 1inch Ginger, 1개 Serrano Pepper, 20개 Fresh Curry Leaves, 0.5cup Silken Tofu, 1can Coconut Milk, 1tbsp Lime Juice, 1tbsp Coconut Oil, 0.5tsp Black Mustard Seeds, 0.5tsp Cumin Seeds, 0.5tsp Ground Turmeric, 0.25cup Cilantro, 0.25cup Peanuts, 0.75cup Green Lentils, 0.5tsp Ground Cumin, 0.5tsp Coriander, 0.25tsp White Pepper, 0.25tsp Cayenne Pepper, 0.125tsp Nutmeg, 2개 Butternut Squash, 1tbsp Red Wine Vinegar, 0.5cup Cashew Cream, 3개 Leeks, 0.5tsp Aleppo Pepper, 12oz Yukon Gold Potatoes, 0.25cup Flat Leaf Parsley, 0.25cup Dill, 1tsp Lemon Zest, 2cup Baby Spinach
Instructions
1. Start by prepping your veggies: one yellow onion, four cloves of garlic, and a pound of broccoli. Use the entire head, stalks and all, as they contain the most fiber and will be blended anyway.
2. Add olive oil to a Dutch oven over medium heat. Add the chopped onions and sauté for about 6 minutes until they start to turn golden.
3. Add the minced garlic and red pepper flakes. Stir for a minute.
4. Add 1/4 cup of dry white wine to deglaze the pan. If you are booze-free, you can just add a splash of vegetable broth and then finish the soup later with a big squeeze of lemon juice.
5. Sauté the broccoli stems and florets for about 2 minutes.
6. Pour in 3 1/2 cups of low-sodium vegetable broth. Add a whole can of cannellini beans and 1 cup of raw cashews. Season with salt and pepper. Depending on how your soup looks, you might want to top it off with a little extra broth just to cover the broccoli and cashews.
7. Bring the soup to a boil, then reduce the heat to a simmer. Partially cover the pan and cook for 15 minutes.
8. While the soup cooks, prepare the nutty crumble topping. Heat olive oil in a pan over medium heat. Add pine nuts and toast for a couple of minutes.
9. Add panko bread crumbs and toast for 2-3 minutes until golden brown. Finish with chili flakes and flaky sea salt.
10. Transfer the soup to a blender. If your blender jar is not large enough, you might need to do this in two batches. Add a big handful of fresh basil leaves, nutritional yeast, soy sauce, Dijon mustard, and lemon juice.
11. Before blending, remove the center cap on the blender's lid and replace it with a towel to prevent steam buildup and potential explosion.
12. Blend until smooth and creamy.
13. To serve, drizzle with your fanciest olive oil, sprinkle with the crispy nutty crumbles, and add a little extra basil.
14. For the white bean soup, soak dried white beans in water with kosher salt and baking soda overnight or for at least 8 hours. This helps them get tender and cook more quickly.
15. Prepare the mirepoix: finely dice one yellow onion, two carrots, and two celery stalks. Dice them finely so they melt into the soup.
16. Heat olive oil in a Dutch oven over medium heat. Add the mirepoix and sauté until softened, about 8-10 minutes. If desired, add red pepper flakes.
17. Add the soaked and drained beans to the pot along with 6 cups of water, kosher salt, and freshly cracked black pepper.
18. Make a bouquet garni by tying together bay leaves, sage sprigs, and rosemary sprigs with kitchen twine. Add it to the soup.
19. Bring the soup to a boil, then reduce to a simmer. Add 2 teaspoons of Better Than Bouillon (no chicken base) and mix well until dissolved.
20. Add two whole garlic heads, sliced about 1/4 inch off the top, and a glug of extra-virgin olive oil. Cover the pot and transfer to the oven to cook at 350°F for 45 minutes to 1 1/2 hours, or until the beans are creamy and tender.
21. Once cooked, remove the bouquet garni and garlic heads. Scoop out some hot broth and dissolve 1 tablespoon of white miso in it, then add it back to the pot. Squeeze out the buttery garlic cloves into the soup. Add more olive oil, salt, and black pepper to taste.
22. Serve the soup and garnish with fresh parsley.
23. For the Indian-spiced corn soup, cut the kernels off 4 ears of corn. You can also milk the corn cobs by scraping them with the back of a spoon or juicing them to make the soup extra creamy.
24. Finely dice 1 yellow onion, 4 cloves of garlic, 1 inch of ginger, and 1 serrano pepper. Pick about 20 fresh curry leaves from their stems.
25. Measure out 1/2 cup of silken tofu.
26. Heat coconut oil in a large, deep sauté pan over medium-high heat. Add 1/2 tsp black mustard seeds and 1/2 tsp cumin seeds. Bloom them until the mustard seeds start popping.
27. Reduce heat to medium and add the onions. Sauté until softened. Add the corn kernels and season with salt and pepper. Sauté until the corn starts to lightly brown. If things start to stick, add a splash of water to deglaze the pan.
28. Add the garlic, ginger, serrano pepper, and 1/2 tsp ground turmeric. Sauté for about 1 minute. Add the curry leaves and sauté until softened.
29. In a blender, combine the silken tofu, 1 can of coconut milk, 1 tbsp lime juice, and half of the sautéed corn-onion mixture. Blend until smooth and creamy.
30. Pour the blended mixture back into the pan with the remaining corn-onion mixture. Simmer until everything is warmed through. Season with salt and pepper to taste, or more lime juice.
31. Serve the soup topped with extra charred corn, fresh cilantro, and chopped peanuts for crunch.
32. For the spiced butternut squash soup, bring a saucepan of water to a boil, season with salt, and add 3/4 to 1 cup of green or brown lentils. Simmer for 8-10 minutes until al dente.
33. Finely chop 1 large yellow onion and 8 cloves of garlic.
34. Prepare the spice blend: combine 1/2 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp ground ginger, 1/2 tsp coriander, 1/4 tsp white pepper, 1/4 tsp cayenne pepper, and 1/8 tsp freshly grated nutmeg.
35. Cut 2 butternut squash in half lengthwise and scoop out the seeds. Score the flesh with cross-hatch marks. Drizzle with olive oil, season with salt and pepper, and rub into the crevasses.
36. Flip the squash flesh-side down onto a baking sheet and roast in the oven at 400°F for 40-55 minutes, or until fork-tender.
37. Drain the cooked lentils and spread them on a dish towel to dry. Once dry, transfer to a separate baking sheet, toss with 1 tbsp olive oil, salt, and pepper. Add to the oven with the squash during the last 15-20 minutes of roasting.
38. Heat olive oil in a Dutch oven over medium-high heat. Add the chopped onions and sauté for about 7 minutes until softened and starting to turn golden. Add the garlic and sauté for a few minutes. Add the spice mix and deglaze with a splash of vegetable broth.
39. Pour in the remaining 3 cups of vegetable broth and simmer for 5 minutes to warm through.
40. Once the squash is roasted and cool enough to touch, peel off the skin. Add the roasted squash to a blender along with the soup base, 1 tbsp red wine vinegar, and 1/2 cup of cashew cream (or coconut milk).
41. Blend until smooth and creamy. If it's too thick, thin it out with broth or water.
42. Serve the soup in bowls, topped with crispy lentils, chopped parsley, a drizzle of olive oil, and a sprinkle of flaky sea salt. Serve with crusty bread.
43. For the creamy potato leek soup, clean 3 leeks by peeling the papery outer layers, thinly slicing the tender white and light green parts, and agitating them in cold water to loosen dirt. Let them rest for a few minutes, then scoop them out and pat dry.
44. Wash, peel, and dice about 12 oz of Yukon Gold potatoes.
45. Heat olive oil in a Dutch oven over medium-high heat. Add the leeks and sauté for about 7 minutes until softened and lightly browned. Add 4 cloves of minced garlic and 1/2 tsp Aleppo pepper. Stir for 1-2 minutes. Deglaze with a splash of vegetable broth.
46. Add 2 cans of drained cannellini beans, the diced potatoes, salt, and pepper. Pour in 4 cups of vegetable broth and add a bouquet garni (sage, thyme, bay leaves). Bring to a boil, then simmer covered for 20-25 minutes until potatoes are tender.
47. While the soup cooks, prepare the herby oil. Finely chop flat-leaf parsley and dill. Zest 2 lemons and grate 1 clove of garlic on top. Add everything to a small jar with 1/4 cup of olive oil and flaky sea salt. Stir to combine.
48. Once the potatoes are tender, remove the bouquet garni. Use an immersion blender to blend about half of the soup until creamy, leaving some texture.
49. Return the soup to the stove and stir in 2 cups of baby spinach until wilted.
50. Ladle the soup into bowls, swirl in the herby oil, and serve with crusty bread.