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Broccoli Jalapeño Soup with Naan Bread

Broccoli Jalapeño Soup with Naan Bread

Broccoli Jalapeño Soup with Naan Bread | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

Nutritional yeast and cashews give this Broccoli Jalapeño Soup a creamy, "cheesy" flavor while keeping it completely dairy-free! Whip it up with a side of homemade naan and you've got yourself a delicious, healthy, meal!

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Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Broccoli Jalapeño Soup
 2 tbsp olive oil
 1 large onion, diced
 6 cloves garlic, roughly chopped
 2 poblano peppers, diced
 1 jalapeño pepper, finely chopped (use half for less spicy)
 7 cups broccoli florets (bite size florets)
 4 cups vegetable stock
 1 cup water
 1 bay leaf
 1 tsp salt
 1 tsp coriander
 1 tsp oregano
 ½ tsp black pepper
 ¾ cup raw cashews, soaked in water for 4-8 hours and drained
 2 tbsp nutritional yeast
 2 handfuls baby spinach
Finishing Oil (Optional)
 3 tbsp olive oil
 1 sliced jalapeño
 1 tsp sprinkle of cumin seeds
 pinch of chili flakes
 ¼ cup corn kernels
 ¼ cup toasted pepitas
Garnishes (Optional)
 cilantro
 sliced scallions
 lime wedges
Naan Bread
 ½ cup warm water
 2 tsp instant yeast
 1 tsp sugar
 3 tbsp olive oil
 ¼ cup plain yogurt
 1 egg
 ½ tsp salt
 2 ½ cups all purpose flour - up to 3 cups
 2 tbsp butter or canola oil
 2 tsp minced garlic (optional)

1

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, poblano peppers, and jalapeño and cook until the onion has softened, about 5 minutes.

2

Add the broccoli florets, vegetable stock, water, bay leaf, coriander, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-12 minutes.

3

Turn off the heat and remove the bay leaf.

4

Place about 1 cup broccoli and 1 cup of the broth in a blender and let cool for about 5 minutes. Add the soaked cashews and nutritional yeast. Cover tightly and blend until very smooth.

5

Add the baby spinach to the blender and blend until smooth. Pour this mixture back into the soup and heat gently over low until heated through.

6

Taste the soup and add salt/pepper/lime/etc., if needed or another tablespoon of nutritional yeast for extra "cheesy" flavor.

Finishing Oil
7

Heat the olive oil in a small skillet over medium heat.

8

Add the sliced jalapeño, cumin seeds, chili flakes, corn kernels, and pepitas. Heat until the cumin is fragrant, about 1 minute. Remove from heat

9

Ladle the soup into bowls, spoon a bit of the finishing oil on top, and garnish with cilantro, scallions, and/or lime, if desired. Enjoy!

Naan Bread
10

Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.

11

Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.

12

Place dough in a greased bowl. Cover and let rise in a warm place until doubled.

13

Preheat a skillet to medium heat.

14

Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.

15

Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.

16

Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.

Ingredients

Broccoli Jalapeño Soup
 2 tbsp olive oil
 1 large onion, diced
 6 cloves garlic, roughly chopped
 2 poblano peppers, diced
 1 jalapeño pepper, finely chopped (use half for less spicy)
 7 cups broccoli florets (bite size florets)
 4 cups vegetable stock
 1 cup water
 1 bay leaf
 1 tsp salt
 1 tsp coriander
 1 tsp oregano
 ½ tsp black pepper
 ¾ cup raw cashews, soaked in water for 4-8 hours and drained
 2 tbsp nutritional yeast
 2 handfuls baby spinach
Finishing Oil (Optional)
 3 tbsp olive oil
 1 sliced jalapeño
 1 tsp sprinkle of cumin seeds
 pinch of chili flakes
 ¼ cup corn kernels
 ¼ cup toasted pepitas
Garnishes (Optional)
 cilantro
 sliced scallions
 lime wedges
Naan Bread
 ½ cup warm water
 2 tsp instant yeast
 1 tsp sugar
 3 tbsp olive oil
 ¼ cup plain yogurt
 1 egg
 ½ tsp salt
 2 ½ cups all purpose flour - up to 3 cups
 2 tbsp butter or canola oil
 2 tsp minced garlic (optional)

Directions

1

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, poblano peppers, and jalapeño and cook until the onion has softened, about 5 minutes.

2

Add the broccoli florets, vegetable stock, water, bay leaf, coriander, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-12 minutes.

3

Turn off the heat and remove the bay leaf.

4

Place about 1 cup broccoli and 1 cup of the broth in a blender and let cool for about 5 minutes. Add the soaked cashews and nutritional yeast. Cover tightly and blend until very smooth.

5

Add the baby spinach to the blender and blend until smooth. Pour this mixture back into the soup and heat gently over low until heated through.

6

Taste the soup and add salt/pepper/lime/etc., if needed or another tablespoon of nutritional yeast for extra "cheesy" flavor.

Finishing Oil
7

Heat the olive oil in a small skillet over medium heat.

8

Add the sliced jalapeño, cumin seeds, chili flakes, corn kernels, and pepitas. Heat until the cumin is fragrant, about 1 minute. Remove from heat

9

Ladle the soup into bowls, spoon a bit of the finishing oil on top, and garnish with cilantro, scallions, and/or lime, if desired. Enjoy!

Naan Bread
10

Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.

11

Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.

12

Place dough in a greased bowl. Cover and let rise in a warm place until doubled.

13

Preheat a skillet to medium heat.

14

Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.

15

Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.

16

Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.

Broccoli Jalapeño Soup with Naan Bread

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