Spring Pea & Broccoli Soup (Vegan, Gluten Free

• Produce

  • 4 cups Broccoli florets
  • 1 tsp Coriander
  • 2 cups English peas, fresh
  • 1 large handful Oregano, fresh
  • 1 tsp Porcini mushroom, dried
  • 1/4 cup Shallots

• Canned Goods

  • 2 cups Vegetable stock, unsalted

• Condiments

  • 1 tsp Maple syrup

• Baking & Spices

  • 2 tsp Celtic sea salt
  • 1/2 tsp Peppercorns, black

• Oils & Vinegars

  • 1 tbsp Ghee or coconut oil

• Beer, Wine & Liquor

  • 1/2 cup Rose or white wine, dry

• Liquids

  • 2 cup Water

• Other

  • 1 cup Cashews, soaked overnight or a minimum of 8 hours

Found on willfrolicforfood.com

Description

Ingredients

• 1 tablespoon ghee or coconut oil
• ¼ cup shallots, minced
• 2 cups vegetable stock, unsalted
• 2 cup water
• ½ cup dry rose or white wine
• 1 cup cashews, soaked overnight or a minimum of 8 hours
• 4 cups broccoli florets
• 2 cups shelled fresh english peas
• large handful of fresh oregano, de-stemmed & chopped roughly
• 1 teaspoon dried porcini mushroom, minced finely
• 1 teaspoon maple syrup
• 1 teaspoon coriander, ground in a mortar
• 2 teaspoons Celtic sea salt, + more to taste
• ½ teaspoon black peppercorns, freshly ground in a mortar + more to taste
• *Optional: yogurt (goat, coconut, cow all work), creme fraiche, or coconut cream to swirl overtop

Directions

• Heat a large soup pot on a low burner, adding the ghee or coconut oil when its hot.
• Add the shallots and cook 3-5 minutes, until they become glassy and just start to brown, stirring frequently.
• Add the vegetable stock, water, wine, cashews, and broccoli florets and cook on low heat for 20 minutes. You want the broccoli to be fork-tender.
• Add the peas, oregano, porcini, maple syrup, and coriander. Cook 2 minutes more, then cut off the heat. Let cool 5 minutes before blending.
• Using a metal immersion blender set on low to start and fully submerged beneath the liquid, pulse the soup to start. As the soup begins to blend and thicken, you can gradually blend on high. I suggest moving to the higher setting only when your soup is mostly blended. It just helps get a finer texture.
• Once the soup is creamy and uniform in texture, add the salt and pepper. Taste, add more according to your liking.
• Serve topped with swirls of yogurt (I used goat yogurt, but coconut & cow yogurt, creme fraiche, and coconut cream are all excellent alternatives!). Enjoy!