Creamy Nooch and Broccoli Soup
Creamy Nooch and Broccoli Soup
Ingredients
For the Soup
- 4 cups broccoli florets, about 1 1/4 pounds, divided
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Topping
- 1 cup broccoli florets, reserved from main amount, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 1 teaspoon olive oil, for drizzling, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Reserve 1 cup of the broccoli florets for the topping. Steam or boil the remaining 3 cups of broccoli florets until very tender, about 5-7 minutes. Drain well.
⏱️ 7 min
- 2
While the broccoli cooks, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Add the cooked tender broccoli, vegetable broth, nutritional yeast, salt, and black pepper to the pot with the onion and garlic. Bring to a simmer.
⏱️ 3 min
- 4
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid and cover with a kitchen towel.
⏱️ 3 min
- 5
Return the blended soup to the pot (if using a standard blender) and keep warm over low heat. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
For the topping: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped reserved broccoli florets, pumpkin seeds, sesame seeds, garlic powder, salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the broccoli is slightly caramelized and the seeds are toasted.
⏱️ 7 min
- 7
Ladle the creamy soup into bowls. Garnish each serving with a generous spoonful of the toasted broccoli and seed topping. Drizzle with a little extra olive oil and a sprinkle of freshly ground black pepper, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Nooch and Broccoli Soup
Ingredients
For the Soup
- 4 cups broccoli florets, about 1 1/4 pounds, divided
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Topping
- 1 cup broccoli florets, reserved from main amount, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 1 teaspoon olive oil, for drizzling, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Reserve 1 cup of the broccoli florets for the topping. Steam or boil the remaining 3 cups of broccoli florets until very tender, about 5-7 minutes. Drain well.
⏱️ 7 min - 2
While the broccoli cooks, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Add the cooked tender broccoli, vegetable broth, nutritional yeast, salt, and black pepper to the pot with the onion and garlic. Bring to a simmer.
⏱️ 3 min - 4
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid and cover with a kitchen towel.
⏱️ 3 min - 5
Return the blended soup to the pot (if using a standard blender) and keep warm over low heat. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
For the topping: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped reserved broccoli florets, pumpkin seeds, sesame seeds, garlic powder, salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the broccoli is slightly caramelized and the seeds are toasted.
⏱️ 7 min - 7
Ladle the creamy soup into bowls. Garnish each serving with a generous spoonful of the toasted broccoli and seed topping. Drizzle with a little extra olive oil and a sprinkle of freshly ground black pepper, if desired. Serve immediately.
⏱️ 3 min