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
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!
