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Quick Simple Delicious Broccoli Walnut Soup

Broccoli Walnut Soup … Hello winter, hello freezing temperatures. This soup is just what you need to warm the soul. It’s simple. quick, delicious and easily made vegan. Also one of my favourite soups for this time of the year.

I love soups that are simple, full of flavour and require very little prep and most of my soup recipes are just that! Anything that needs hours of chopping makes little sense to me. IMHO, nourishment should be easily accessible and fuss free. This large mug of Broccoli Walnut Soup is everything – requires staple pantry ingredients, is quick, is fuss free, is healthy, is easily adaptable, can easily go vegan … literally a hug in a mug for winter!

If you are looking to warm yourself or for a wholesome meal, this Broccoli Walnut Soup might be it. Serve it with a nice chunk of bread, maybe grilled chicken and a winter salad, sweet potato wedges … the choices are many! Oh, perhaps grate some cheddar into the soup after blending it and ooooh, it tastes like heaven!

If you’ve stopped by my blog, you’ll notice my love for walnuts. They’re a fine addition to any meal, a great option to have on hand to nibble on. Walnuts are also a natural thickener when added to soup, they add texture, taste and a great plant based source of omega-3 fats. Just a handful a day is enough to give you a good helping of omega-3 and protein, healthy fat too!

My soups are often topped with toasted olive oil and rosemary walnuts that give it a good bite, great texture and are just so delicious. Keep some on the side to snack on too if you love walnuts like me. Enjoy!

Do tag me on Instagram at passionateaboutbaking if you make this soup or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Favourite SOUP recipes

More walnut recipes

Broccoli Walnut Soup

This large mug of Broccoli Walnut Soup is everything – requires only staple pantry ingredients, is quick, fuss free, healthy, easily adaptable, can easily go vegan … literally a hug in a mug for winter!

Course Appetiser, Side Dish, Soup

Cuisine American, British

Keyword broccoli, simple, soup, vegan, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 people

Ingredients

1 tbsp clarified butter/ghee
1 tbsp extra virgin olive oil
Red chili flakes
6 cloves garlic chopped
1 small onion chopped
250 g brocolli 1 small head
1 small potato
50 g walnuts
250 ml water
250 ml coconut milk/milk

Instructions

Dice the broccoli and potato.
Heat the clarified butter/ghee and extra virgin olive oil. Add in the red chili flakes, garlic and onion and sauté for 2-3 minutes until fragrant.
Add the broccoli, potato and walnuts. Sauté briefly, then add the water. Season with salt and pepper.
Cover and cook over low heat until the potato is fork tender/cooked.
Once slightly cooled, blend until smooth and return to the pan. Add coconut milk/milk to get the desired consistency. taste and adjust seasoning.
Drizzle over with extra virgin olive oil/smokey chili oil and top with toasted walnuts before serving.

Can I make this vegan?
Yes, of course. Skip the clarified butter and use 2 tbsp olive oil instead. Also use coconut milk or perhaps any plant milk you like. Add it gradually to get the right consistency.
What if I don’t like broccoli?
Skip the broccoli and potato, and substitute with 300g button mushrooms instead.
Can I substitute the walnuts?
You could use almonds or cashews instead.
Can I skip the nuts?
Yes, of course though walnuts have very good nutrition and health benefits.
What if I don’t have clarified butter/ghee?
You can use butter instead
What if I want added texture?
Add finely chop some broccoli florets and add them into the soup after blending it. You can also stir in chopped toasted walnuts to get a nice bite. Top the soup with croutons for a crunch!

Biscoff Banoffee Box … dessert to fall in love with!

Biscoff Banoffee Box, love at first bite. It’s such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Lotus Biscoff twist to the banoffee was everything good. Also very easy to make as well. And oh my, the flavours!

Addictive good and a little guilt free perhaps with a banana within, this is one dessert you need to try soon. If you don’t have a dessert box, you can layer it in trifle bowls, stem glasses or even shallow serving dish. It is so good!!!

You can find more EGGLESS recipes here!

Find more Biscoff Dessert Ideas here
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Biscoff Banoffee Box

This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.

Ingredients

Biscuit base

40 g Biscoff biscuits
10 g clarified butter/ ghee

Cream layer

150 g cream 25% fat, chilled
1-2 tbsp icing sugar
1/4 tsp vanilla extract
150 g mascarpone cream chilled

Biscoff Spread layer

80 g Biscoff Spread melted

Miscellaneous

3 Biscoff biscuit crumbs
1/2 banana sliced

Garnish

Biscoff Spread & biscuit crumbs to finish

Instructions

Biscuit base

In a hand blender, finely grind the biscuits, then stir in the clarified butter/ghee. Turn into the prepared box and gently press into place. Don’t pack the crumbs in too tightly.

Cream layer

Place the chilled cream, icing sugar and vanilla extract in a large bowl and whip at high speed to medium soft peaks.
Add the chilled mascarpone and whip until just smooth. Don’t overwhip else you’ll loosen the cream too much.

Assemble

Pipe half the cream over the biscuit base and level off.
Pour over melted Biscoff spread and place in the freezer for 10 minutes for the Biscoff spread to firm up.
Top the spread with banana slices.
Scatter biscuit crumbs to cover the banana slices, then finally pipe over the remaining cream.
To finish, drizzle some melted Biscoff spread over the top, edge the box with Biscoff crumbs, and top with a biscuit if you like.

Video

Delicious NYE Eggless Dessert Recipes To Wrap Up 2022! #HNY

Delicious NYE Eggless Dessert Recipes. Can you even believe we’ve gone through another year? Adieu 2022, you went by in a heartbeat. I baked a ton through the year, went completely egg free and did a load of no bake desserts too. Here are a handful of recipes you can try and recreate for NYE.

You can find several of my recipes on Instagram on my main feed @passionateaboutbaking and most of them on my recipe feed on @pabrecipes. It’s a platform I enjoy sharing on and the Top Nine tells me that the shares were well received!

Biscoff Banoffee Dessert Box

Raspberry Vanilla Bean Cake

Brownie Salted Caramel Trifle

Pistachio Saffron Cupcakes

4 ingredient Eggless Brownies

Eggless Gingerbread Nut Cake

Nama Chocolate Tart

Layered Biscoff Dessert Box

Carrot Orange Walnut Cake

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Biscoff Banoffee Box

This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.

Check out this recipe

Eggless Raspberry Vanilla Bean Cake

Delicate, calming and deeply indulgent, it's one of the prettiest cakes ever. Most indulgent too!

Check out this recipe

Eggless Caramel Brownies Trifles

… Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat!

Check out this recipe

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream

Makes 4-6 cupcakes

Check out this recipe

Fudgy Eggless Chocolate Brownies

6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. They come together in minutes and each bite is deep, delicious, fudgy and satisfying. Make sure you use good quality ingredients to enjoy these

Check out this recipe

Eggless Gingerbread Nut Cake.

.. Best Christmas flavours in a dessert that warms you up this holiday season

Check out this recipe

Nama Chocolate Tart

The name says it all! An addictive good tart with a filling of the much loved Nama chocolate.

Check out this recipe

Lotus Biscoff Dessert Box

Lotus Biscoff Dessert Box … Refreshing, delicious and addictive, a quick, simple eggless dessert where each layer calls your name! For those who know of Lotus Biscoff, it's not hard to imagine how good this must taste. Layers of pure joy!

Makes two 4" dessert boxes

Check out this recipe

Chocolate Orange Biscuit Cake

Take a look at the simplest biscuit cake you'll ever make! It's a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake.

Check out this recipe

Eggless Carrot Orange Walnut Tea Cake

Simple, satisfying and bursting with flavour, this is one you'll make on repeat!

Check out this recipe

Eggless Chocolate & Salted Caramel Poke Trifle

… A poke cake is most fun to make and quite honestly, it's deliciousness saturated. I took my eggless poke cake a step further and made a trifle with it!

Check out this recipe

Eggless Tiramisu Chocolate Tart

Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.

Check out this recipe

You can find more EGGLESS recipes here!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Fudgy Eggless Chocolate Brownies… Joyeux Noël

Fudgy Eggless Chocolate Brownies … 6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. The eggless chocolate brownies come together in minutes and each bite is deep, delicious, fudgy and satisfying. These are beautiful for the holiday season, Joyeux Noël!

’tis the season and it’s the best time to enjoy a ton of baking with loads of flavour. I’ve had a field day this winter from loads of cookies to cakes to tarts … and now these eggless chocolate brownies. It’s wonderful how a splash of colour or an add of spices can uplift the spirits, make the holidays so fun! Try these wholegrain gingerbread cookies with a heart!

Pistachios and cranberries from the United States Department of Agriculture made me do this! I’ve loved working with them and loads of nuts, berries and produce from America this holiday season. It’s amazing how versatile nuts and berries are, how much you can do with them! You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon.

Love this beautiful ceramic bowl from Pinklay.

Do follow me on Instagram because most of my recipe assembly videos show up there on my handle @passionateaboutbaking with recipes shared to my recipe handle @pabrecipes

I love how colourful and Christmassy these brownies turned out to be. I’ve tried them with a gluten free sorghum/jowar ka aata as well as with all purpose flour and they work well both ways. My holiday season celebrates loads of colour so the bright green pistachios and deep red cranberries really set the mood right! It’s a simple good recipe that uses pantry staples, things you might have in the kitchen already.

Make sure you use quality ingredients to enjoy these and that’s all that really matters. With winter here, temperatures freezing this December, we’re at below 10C in the northern plains of India. With no central heating and freezing cold, the only important thing is to get the brownie batter into the tin as soon as it’s stirred together ?.

These are pretty fuss free and deeply chocolate, deeply fudgy too. Cut the eggless brownies into 4 for an indulgent serving, else into 9 squares for good nibbles. Either which way, they’re delicious.

Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Favourite Gingerbread recipes

More Christmas recipes

Loads of Brownies

Exciting recipes with Chocolate

Fudgy Eggless Chocolate Brownies

6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. They come together in minutes and each bite is deep, delicious, fudgy and satisfying. Make sure you use good quality ingredients to enjoy these

Course Dessert, Snack

Cuisine American

Keyword baking, chocolate, dessert, eggfree, eggless, eggless baking, gluten free, one bowl, simple, sweet, vegetarian

Prep Time 10

Cook Time 15

1

Total Time 1 25

Servings 6 people

Ingredients

140 g 52% dark couverture chocolate melted, warm
200 g sweetened condensed milk warm
50 g all purpose flour/maida or 40g sorghum/jowar ka aata for GF
3/4 tsp baking powder
30 g pistachios peeled
25 g cranberries roughly chopped
Topping
pistachios, cranberries, chocolate chips

Instructions

Preheat the oven to 180C.
Lightly grease and line a 6″ square baking tin.
Place all the ingredients in a bowl and mix until smooth.
Transfer immediately to prepared tin, level out and top with pistachios, cranberries and chocolate chips.
Bake for about 20 minutes until the top is glossy and firm. Tent the top after 10 minutes to prevent overbrowning.
Cool completely before cutting.

Eggless Pistachio Cranberry Chocolate Cake… Christmas special!

Eggless Pistachio Cranberry Chocolate Cake … Layers of chocolate deliciousness uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well! It’s the most wonderful time of the year and I hope you are baking a ton as well!

That’s a bit of what I’ve baked the last few weeks! This is the best time to bake and one of my favourite seasons. With winter at it’s peak, it’s wonderful being in the kitchen next to a warm oven. It’s also a time when inspiration is at it’s peak and ingredients and ideas dance in my head! Can you tell?

I’ve really enjoyed creating recipes for the United States Department of Agriculture using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, and now this Eggless Chocolate Pistachio Cranberry Cake. Do follow me on Instagram to see my recipes assembly videos on @passionateaboutbaking with recipes on my recipe handle @pabrecipes

At the risk of repeating myself, nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays. I’m absolutely loving it! Oh, and there’s a giveaway on my Instagram handle with the United States Department of Agriculture. Do head HERE to enter!

That lace collar though!! I love making a chocolate collar for cakes, a touch I always find special, one I’ve done for years. It elevates a simple cake to something special. It’s as simple as piping melted chocolate on a strip of parchment, waiting for it to get a little firm, then wrapping it around a frosted cake. Set the cake in the fridge until the chocolate is firm, 10-15 minutes usually, peel off the parchment…TADA!

Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Eggless Chocolate Pistachio Cranberry Cake

Layers of chocolate deliciousness are uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well!

Course Dessert

Cuisine American

Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, homemade, one bowl, simple, sweet

Prep Time 30

Cook Time 45

2

Total Time 3 15

Servings 6

Ingredients

Eggless chocolate sponge

210 g cultured buttermilk Amul plain chaach
60 g oil
100 g castor sugar
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp apple cider vinegar
Pinch salt
15 g cocoa powder
160 g plain flour

Chocolate ganache

250 g cream, 25% fat Amul Fresh
250 g 54% dark couverture chocolate chopped
50 g American pistachios peeled, chopped
35 g American dried cranberries chopped

Topping

Pistachio slivers, dried cranberries, edible flowers

Instructions

Eggless chocolate sponge

Preheat the oven to 180C. Line a 6″ Springform/loose bottom tin with parchment.
In a large bowl, add all the ingredients except the flour and give them a good whisk. Stand for 3 minutes until the mixture is slightly bubbly, then whisk in the plain flour. Transfer to the prepared tin and bake for 35-40 minutes, until the tester comes out clean.
Cool completely, then trim the top if required and slice into 3 layers.

Chocolate ganache

Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts.
Stir gently until smooth. Rest at room temperature, whisking now and then. Refrigerate about 2/3 for the piping on top, and keep the remaining to spreadable consistency for the filling.
Any ganache left over from the filling can be whisked back into the reserved ganache for piping.

Assemble

Place one layer on the serving platter and top with about 100g of chocolate ganache.
Sprinkle the filling with finely chopped pistachios and dried cranberries.
Repeat for the other layers. Frost the sides and top with the remaining ganache.
Garnish with slivered pistachios, dried cranberries and edible flowers.

Simply Delicious Eggless Pistachio Cranberry Christmas Cake

Eggless Pistachio Cranberry Christmas Cake … so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it’s one I have baked several times this holiday season. This makes a great gift too!

With things being quite busy on the home front, I’m struggling to share Christmas recipes on the blog and I guess we still have a few days left, so here we go! Nothing screams the colours of Christmas better than bright green pistachios and jewel like deep red dried cranberries, both of which I’ve used a load over these holidays.

I’ve collaborated with United States Department of Agriculture to create and share recipes using their wonderful produce – pistachios, almonds, walnuts, pecans, cranberries, even frozen blueberries. You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon. Do follow me on Instagram because most of my recipes assembly videos show up there on my handle @passionateaboutbaking with recipes on my recipe handle @pabrecipes

The Eggless Pistachio Cranberry Christmas Cake is reminiscent of the old style bakery cakes that we devoured as kids, memories coming alive with every bite. The crumb is rich and light, the sweetness just perfect and the bite of pistachios and cranberries so satisfying. I like to blanch and peel the pistachios to get the beautiful green and though it’s a slightly tedious job, the results are so bright and cheerful. I save the peels for smoothies or soup so nothing goes waste!

Oh and I forgot to say that I flavoured the cake with fresh orange zest and it made ALL the difference. The colour was a warm orange and the flavours paired so well with the nuts and berries. I love that simple, natural everyday flavours can add so much oomph to a simple bake, lift it up so effortlessly, so deliciously. The chocolate chips are optional of course but we loved them in there because chocolate ♥!

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

Eggless Pistachio Cranberry Christmas Cake

… so simple to make and simply delicious, this is a festive bake that reminds you of the good old school bakery cakes. Buttery, rich and ever so satisfying, it's one I have baked several times this holiday season.

Makes one 4.5" x 7.9" loaf

Course Breakfast, Dessert, Snack

Cuisine American, British

Keyword baking, cake, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, one bowl, simple, vegetarian

Prep Time 15

Cook Time 45

6

Servings 8 people

Ingredients

85 g clarified butter / ghee melted, warm
110 g yogurt whisked
40 g milk warm
Zest of 1 orange
75 g castor sugar
3/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt
100 g all purpose flour maida
25 g almond meal/ground almonds
50 g American pistachio peeled
50 g American cranberries chopped roughly
50 g dark chocolate chips

Topping

American pistachios American cranberries, chocolate chips

Instructions

Preheat the oven to 170C
Lightly grease and line a loaf pan with parchment paper with a slight overhang to help take out the baked loaf.
In a large bowl whisk together the ghee, yogurt, milk, sugar, orange zest, baking powder, baking soda and salt.
Whisk in the flour, pistachios, cranberries and chocolate chips.
Transfer batter to loaf pan and even out.
Top with pistachios, cranberries and chocolate chips
Bake for approximately 45 minutes/until the top is light golden brown and the tester comes out clean. Tent the top with a sheet of foil after 20-25 minutes to prevent the top from over browning.
Cool completely, then demold.
The loaf is delicious warm as well but a little crumbly.

Note : The batter also makes 6 cupcakes. Bake at 180C/20minutes

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