Asparagus Soup with Lemon and Parmesan

Creamy Vegan Cauliflower Soup

Vegan “Cheesy” Broccoli Soup
And I do have a crouton recipe. Pulse until the broccoli is incorporated but still chunky. I also added some crispy chickpeas for a bit of extra protein. This was a tasty soup and a great healthy dish. This soup is beautiful, Dana! This soup was quite good as long as you make sure to add the parmesan.

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Creamy Asparagus and Pea Soup

Stir the fresh dill and lemon juice into the soup and season to taste with more salt and pepper. Serve the soup in bowls with the roasted broccoli and croutons on top. You can find it at Whole Foods or other health food stores. If you can't find it, no worries, it's delicious without it too!

That looks delicious and still healthy. Your recipes are always so wonderful. What could you sub it out with? Or if I reduce the amount of dill would the soup be balanced in flavour?

Hi, thanks for taking the time out to reply, very much appreciated and also Greetings from the UK. I will give the recipe a try! Just thought I would jump in here! I make a soup very similar to this but without dill, instead I add a bit of mustard powder and thyme. Wow, this soup looks stunning. Making it today for a cozy Saturday lunch and plan on adding nutritional yeast for extra cheesy too! You could stir in a few tablespoons to taste while blending if you wanted to.

Made this for three generations last night and received rave reviews! It was so so good! The lemon and dill finish off the soup so nicely and the roasted broccoli and bread on top really make it a meal. Per the comment above, I did not presoak the cashews. Thank you for another yummy recipe! I made this last night and my spouse and I both loved it. I decided to add 3 T of nutritional yeast to make it extra cheesy — it adds a nice dose of B12 too! Made it last night. The roasted broccoli on top is so delicious that next time and there will be a next time I will make extra.

My spouse is allergic to cashews. Is there anything I could substitute for them? Hi Samantha, you could try blanched, peeled almonds. I find them in the bulk section already blanched and peeled — or you could use slivered almonds. They should be close to the cashew texture! I hope that helps! Made this soup tonight and it was so delicious! The lemon and dill shine through in this soup.

It was light yet substantial with the addition of the cashews. A comfy winter soup. Thank you for this awesome recipe! Making this soup tonight and wondering if the broccoli florets needs to be cooked before they go into the blender? Sunshine in a Bowl! The dill and lemon together is such a beautiful combination. Perfect for chilly afternoons and evenings. I made matzo ball soup for Thanksgivakkuh and it was amazing. The matzo balls stayed together which has yet to happen to me in my many attempts to make vegan MB soup!

It was a huge hit! I am going to continue using this recipe! I cannot wait to try this!!! I love your recipes and your blog. Thanks for sharing this. This was sssoooo good. However, I want to make sure that readers are aware that this recipe would not be kosher for Passover for many people, which is when the majority of American Jews consume matzo ball soup.

However, Sephardic Jews continue to eat some foods that are classified as kitniyot, and many vegetarian and vegan Jews I know personally choose to eat certain foods that fit into this category in order to eat balanced meals during this time. Great work, I have certainly wondered how to make a matzo ball vegan but I just wanted to make sure that readers were informed before the recipe hit Seder tables!

What is the shortest amount of time I can get away with putting the mixture in the fridge? Mine are cooking now. I am soooooooooooooooooo excited to try it. I did not put the balls in overnight. I put them in the freezer for about 45 minutes. So far so good. They look like they should. It tasted delicious, but the matzo balls completely fell apart. Any tips on how to prevent that? It was refrigerated for like 12 hours before I formed the balls. I am having the same problem as IVY — my matzo balls are pretty much falling apart.

I had them in the fridge for 24 hrs before I put them in the boiling broth. Usually I get a bit of matzo floating when I used to make it with egg , but pretty much half of the balls I made have disintegrated. If there are any tears or any breaks, it will come apart.

Using a little bit of water really helps. My family loves it and I have a picky eater hubs and a 3 year old! It passes picky eater tests on two levels! I used Telma kosher parve faux chicken consomme Osem brand is also terrific. Thank you VERY much for this recipe. Matzo-ball soup used to be one of my favorite dish , but I coudnt enjoy it since going vegan. I am very happy that I found this recipe and will make it again soon. To prevent the crumbling of the matzo balls, I was wondering if it would be possible to simply bake them, and then add them to the veggie broth….?

I made the broth and simmered it for a while 30 minutes. I formed the matzo balls and then lightly brushed them with olive oil on a baking sheet. Once the broth was ready on a very low simmer, I put the matzo balls in and covered it. Everything was ready to eat about 10 minutes later and perfect!!!

The matzo balls are still soft despite baking. Passover, Easter, Vegan-style Milkweed Seed says:. I baked the matzo balls! Thank you very much!!! I did not have any matzo meal on hand but I did have breadcrumbs, so I decided to make a half batch and see what happened.

I also could not find any silken tofu quickly so I used regular tofu that I blended very well with extra water and a bit extra oil. To my sheer joy they came out beautifully and deliciously. They went right into the boiling liquid and stayed perfectly intact.

The only flavour I did not add was the celery seed. Nope, I just drain it. In case you missed it, note that this calls for firm silken tofu, not regular firm tofu! I tried this recipe and it came out delicious. Just need to remember to put less salt in personal preference. The only thing I do different is bake the matzo balls at for about 30 minutes or less, until the matzo balls are a little golden brown. My entire family loves the soup.

Click here to cancel reply. Notify me of follow-up comments by email. Notify me of new posts by email. Wordpress Recipe Plugin by EasyRecipe. Mar 26, Reply. Mar 27, Reply. Do you add the matzoh meal to the food processor as well? Mar 29, Reply. Actually, you stir it in with the dry stuff.

Apr 23, Reply. Sounds very tasty and worth a try. Aug 7, Reply. Sep 10, Reply. Sep 27, Reply. The Silken Tofu, is it soft or firm or can you state which one was used in this recipe. Oct 21, Reply. Do you put any parsley in the soup???