Five Cozy Soups EVERYONE Should Know 🥣

Ingredients

• 1 Yellow Onion (medium, diced)
• 4 cloves Garlic (minced)
• 1 pound Broccoli (whole head, stems and florets, cut into bite‑size pieces)
• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 teaspoon Red Pepper Flakes (adjust to heat preference)
• 0.25 cup White Wine (dry, for deglazing; optional – use vegetable broth if avoiding alcohol)
• 3.5 cups Low‑Sodium Vegetable Broth (plus extra if needed to cover ingredients)
• 1 can Cannellini Beans (15‑oz, drained and rinsed)
• 1 cup Raw Cashews (unsalted, will soften while simmering)
• 2 tablespoons Pine Nuts (toasted for crumble)
• 0.5 cup Panko Breadcrumbs (light, crispier than regular breadcrumbs)
• ½ teaspoon Chili Flakes (for crumble topping)
• ¼ teaspoon Flaky Sea Salt (for crumble topping)
• ¼ cup Fresh Basil (packed, roughly torn)
• 2 tablespoons Nutritional Yeast (adds umami and cheesy note)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Dijon Mustard
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon Extra‑Virgin Olive Oil (for drizzling at serving)

Instructions

1. Prep the Vegetables

   Dice the yellow onion, mince the garlic cloves, and cut the broccoli head—including stems—into bite‑size pieces.

   Time: PT10M

2. Make the Nutty Crumble

   Heat a skillet over medium heat, add 1 tbsp olive oil, then toast pine nuts for about 2 minutes. Add panko breadcrumbs, continue toasting 2‑3 minutes until golden. Finish with chili flakes and flaky sea salt; set aside.

   Time: PT5M

3. Sauté Onion and Garlic

   In the Dutch oven, heat 2 tbsp olive oil over medium heat. Add the diced onion and cook 6 minutes until lightly golden. Add minced garlic and red pepper flakes; sauté 1 minute more.

   Time: PT7M

4. Deglaze with White Wine

   Pour in ¼ cup dry white wine (or vegetable broth if avoiding alcohol) and let it reduce for about 1 minute, scraping up any browned bits.

   Time: PT2M

5. Add Broccoli

   Add the broccoli florets and stems to the pot; sauté for 2 minutes to coat with oil.

   Time: PT2M

6. Add Liquids, Beans, and Cashews

   Stir in 3½ cups low‑sodium vegetable broth, the drained cannellini beans, and 1 cup raw cashews. Add extra broth if the ingredients are not fully covered. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook 15 minutes.

   Time: PT15M

7. Blend the Soup

   Working in batches, transfer the hot soup to a blender. Add the torn basil, nutritional yeast, soy sauce, Dijon mustard, and lemon juice. Remove the center cap on the blender lid and cover the opening with a kitchen towel to vent steam. Blend until completely smooth.

   Time: PT5M

8. Re‑heat Briefly

   Return the blended soup to the Dutch oven and warm over low heat for 2 minutes, adjusting seasoning with salt or more lemon juice if needed.

   Time: PT2M

9. Serve and Garnish

   Ladle soup into bowls, drizzle with a little extra‑virgin olive oil, sprinkle the toasted nutty crumble, and add a few fresh basil leaves.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

7 g