Broccoli-Walnut Soup

Ingredients

Contains: wheat, tree nuts, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup white wine
• 1 quart almond milk
• 2 teaspoons vegetarian chicken-flavored bouillon granules
• 1 small head broccoli, chopped
• 1/2 cup coarsely chopped walnuts
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 3 tablespoons toasted sesame seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft, then stir in the minced garlic for 1 minute.

2. Pour in the white wine and simmer for 3 minutes to reduce slightly.

3. Add the almond milk, vegetarian chicken-flavored bouillon granules, and chopped broccoli. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until the broccoli is very tender.

4. Meanwhile, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Set aside half of the walnuts for garnish.

5. Stir the honey and soy sauce into the soup. In a small bowl, whisk the cornstarch with the cold water until smooth, then stir it into the soup and simmer for 2 minutes until thickened.

6. Blend the soup until smooth using an immersion blender or in batches in a countertop blender, then return it to the pot and reheat gently.

7. Ladle the soup into bowls and top with the reserved toasted walnuts and toasted sesame seeds.