Vegan Broccoli Soup

I didn't end up roasting the broccoli and got a little too aggressive with the blending so it didn't turn out very chunky, next time I'll probably just chop the broccoli up small and not put most of it on the blender. I would also recommend doing half the amount of dill and adding more from there based on preference, my husband said it tasted like pickle soup. I like it, but I also love pickles and he isn't wrong. We will be trying it again with less dill.

Making the roasted broccoli wasn't necessary, next time I'll steam it and also steam some of the stalk

Prep takes awhile but worth it!

Delish, I added miso paste and tin of chickpeas.

Delicious and easy! Since I did not have a potato, dill or celery, I added one cup soaked cashews, about one tablespoon dried dill, and a sprinkle of celery seed.

Due to allergues, left out cashews and mustard, and it was still a thick, umami soup. Very filling! Our toddler drank it straight from her bowl.

Super tasty!! The mustard and nutritional yeast make a great cheddar flavor and the roasted toppings were delicious.