April 24, 2024

Broccoli cheddar soup is beloved for its decadent texture, which comes courtesy of cheese and cream. But what if we told you could satisfy your craving without the help of dairy? Behold: the cheesy broccoli soup with caraway croutons from Radhi Devlukia-Shetty’s new cookbook, JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly, which calls on nutritional yeast and cashews instead.

“The heat does all the work for you because it brings out the natural sweetness of the broccoli, which doesn’t need much more to be delicious—except maybe nutritional yeast for its savory, cheese-like flavor,” writes Devlukia-Shetty. “Then once everything’s blended, you have this super-rich-yet-light cream of broccoli soup.”

As for the garnishes, she suggests finishing your bowl with a drizzle of caraway-infused oil and caraway croutons, because of how well the anise-like spice pairs with the subtly sweet cruciferous veggie. But it’ll be just as satisfying without the frills, promise.

Excerpted from JOYFULL: Cook Effortlessly, Eat Freely, Live Radiantly. Copyright @ 2024 by Radhi Devlukia-Shetty. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.

1. Make the Caraway Croutons: Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. Add the bread to the baking sheet and drizzle it with olive oil. Sprinkle it with salt and caraway seeds. Toss with your hands until evenly combined. Spread the bread in an even layer on the baking sheet.

3. Bake until the croutons are lightly browned, 15 to 20 minutes, checking every few minutes to shake the pan and keep any edges from burning. Serve them immediately or allow them to cool completely before storing in an airtight container at room temperature for up to one week.

4. Make the Caraway Oil: Meanwhile, in a small skillet over medium heat, heat the olive oil. Add the caraway seeds and cook until fragrant, about 1 minute. Remove the pan from the heat and set aside to cool.

5. Make the Soup: In a medium pot over medium-high heat, melt the butter. Add the celery and cook, stirring, until softened, about 3 minutes. Add the almond milk, ½ cup water, the broccoli, cashews, nutritional yeast, salt and asafoetida. Cover, reduce the heat to a slow simmer and cook until the vegetables are very soft, 15 to 20 minutes. Remove the pot from the heat.

6. Carefully transfer the hot soup mixture to a high-powered blender and blend until completely smooth, adding a splash of water if needed to loosen the consistency to your liking.

7. Divide the soup among bowls and top it with the croutons and caraway oil. If desired, add a drizzle of cream. Leftovers can be stored in a sealed container in the refrigerator for up to three days.


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