Broccoli Potato Dill Soup with +Greens Spirals
All the familiar aromas of broccoli soup and cooked potatoes paired with the nutritious and delicious Chickapea +Greens Spirals pasta. This soup is the perfect hearty dish to make on a chilly day. It is filled with goodness and will give your body a boost of vitamins and minerals all while enjoying a vegan, gluten-free bowl of yummy soup.
Broccoli Potato Dill Soup with +Greens Spirals
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Course: Dinner
- Cuisine: Canadian
- Servings: 4
Ingredients:
- 1 Package Chickapea +Greens Spirals
- 2 Tbsp table salt (for boiling pasta)
- ¼ cup vegan butter
- 2 Tbsp avocado oil
- 2 yellow onions, chopped
- ¼ tsp salt
- 4 cloves of garlic, minced
- 1 Large head of broccoli, chopped
- 2 cups of baby potatoes, chopped
- 6 cups low sodium vegetable broth
- 1/3 cup fresh dill, diced
- 1 cup unsweetened oat milk
- Fresh dill to garnish
- Finishing salt, to taste
Instructions:
- Add the vegan butter and avocado oil to a large pot and warm them over medium heat until melted and incorporated
- Mix the onion and ¼ tsp salt into the pot and cook for 3 minutes
- Stir in garlic and cook for 1 minutes, stirring to prevent browning
- Mix the broccoli and chopped baby potatoes into the pot with the onion and garlic, stirring continuously for 1-2 minutes
- Add the vegetable broth to the pot
- Bring the mixture to a boil then reduce the heat to a simmer and cover the pot
- Cook the mixture for 25 minutes at a simmer
- Add the dill into the pot
- Using an immersion blender, blend the soup slightly to desired consistency
- Mix in the oat milk into the soup and stir it until it is warmed
- Meanwhile, cook the Chickapea +Greens Spirals to package directions in a separate pot (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Drain and rinse the pasta before adding it to the soup
- Mix the noodles into the soup over medium/ low heat
- Once hot and well combined, serve soup with fresh dill and finishing salt sprinkled overtop
- Enjoy!
Recipe Notes:
- If you do not have an immersion blender, transfer the soup to a regular blender and process in batches to desired consistency before adding the Chickapea noodles to the soup
- Cooking the Chickapea +Greens noodles outside of the soup is recommended to keep the starchy water out of the soup
- Earth Balance vegan butter was used
- The soup will keep in a sealed container in the refrigerator for 2-3 days