- 2 tablespoons avocado oil, separated
- 1 cup chopped onion (1 small onion)
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 2 large stalks of broccoli, stems and florets separated
- 4 cups of low sodium vegetable stock
- 1/4 cup raw cashews
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast (use 2 TB for a "cheesier" flavor)
- 1 tablespoon fresh lemon juice
- sea salt and ground pepper to taste
Preheat oven to 425 F. Separate broccoli crowns into evenly sized florets. Chop the stalks and set aside.
Toss the florets with a tablespoon of avocado oil and season with sea salt and pepper. Transfer to a baking sheet lined with parchment paper. Roast for 15-20 minutes, until the edges of the florets start to brown. Set aside.
Heat remaining tablespoon avocado oil in a pot over medium high heat. Add the chopped onion and sauté until softened and translucent — about 5-10 minutes.
Add the garlic and stir, continuing to sauté for another minute. Add the chopped broccoli stalks and celery, and continue cooking until the vegetables start to soften, about 5-10 minutes.
Add the vegetable broth, cashews, tahini and roasted broccoli florets. Give everything a stir, and bring the mixture up to a boil. Then reduce heat to a simmer and cook until the broccoli is soft. Let the soup cool off a bit before blending.
Working in batches, transfer soup to a blender and puree until smooth. In one of the batches, add the nutritional yeast and lemon juice, and blend.
Return the blended soup to the pot and season with salt and pepper to taste. Gently reheat if needed. Garnish with chopped dill, if desired.
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