So last night I was scrolling through Facebook when I saw a broccoli cheese soup that someone had made. Oh man, being that it was the first cold and brisk day we've had this fall (I count the BER months as all), I instantly wanted this soup for dinner. However, I am vegan now so there in lies the problem. Or does it? Well, it was in this moment that I put my culinary skills to the test and THIS Vegan Broccoli Cheese Soup Recipe was born!
Let's get started!
For this Vegan Broccoli Cheese Soup Recipe you will need a few simple ingredients:
- 1 lb of Broccoli (fresh or frozen will do)
- 2 c Potatoes, peeled and diced
- 3 Carrots, peeled and chopped
- 1 c Carrots, shredded
- 3 Stalks of Celery, diced
- 1 Onion, diced
- 1 quart Vegetable Broth
- 1 c Plant Based Milk
- 1 c Reserved Cooking Water
- 1/2 c Nutritional Yeast
- 1 Tbsp Cornstarch
- 1 tsp Garlic Powder
- 1tsp Seasoning Salt
- 1/2 tsp Paprika
- Salt and Pepper, to taste
Bring to a boil and cook until fork tender, about 15 minutes.
Pour off 1 cup of the cooking water.
Add them to a high powered blender along with the reserved cooking water, milk, and cornstarch.
And as always....
Happy Reading, Happy Eating, and Healthy Living,
~The Kitchen Wife~
Yield: 4-6
Vegan Broccoli Cheese Soup Recipe
Nut free, dairy free, gluten free, and oil free you would this this Vegan Broccoli Cheese Soup Recipe would be bland, but bot you would be wrong! All the great cheesy flavor you crave in this recipe, but all from vegetables!
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients:
- 1 lb of Broccoli (fresh or frozen will do)
- 2 c Potatoes, peeled and diced
- 3 Carrots, peeled and chopped
- 1 c Carrots, shredded
- 3 Stalks of Celery, diced
- 1 Onion, diced
- 1 quart Vegetable Broth
- 1 c Plant Based Milk
- 1 c Reserved Cooking Water
- 1/2 c Nutritional Yeast
- 1 Tbsp Cornstarch
- 1 tsp Garlic Powder
- 1tsp Seasoning Salt
- 1/2 tsp Paprika
- Salt and Pepper, to taste
Instructions:
- To begin, you will need to place your potatoes and carrots in a pot with water.
- Bring to a boil and cook until fork tender, about 15 minutes.
- While your potatoes and carrots are cooking go ahead and sauté the celery and onions in a pan until soft and translucent.
- If you are using fresh Broccoli cut the florets into small, bite-sized pieces.
- Now add the shredded carrots to the pot and saute 1-2 minutes until tender.
- Add the broccoli, vegetable broth, and spices to the pot. Stir together and simmer until the broccoli is as tender as you like.
- While the broccoli is cooking reserve 1 cup of your cooking liquid from the potatoes and carrots. Drain the rest and add in a blender along with the milk, cooking water, nutritional yeast, and cornstarch.
- Blend until smooth.
- Once the broccoli is tender add the "cheese" sauce and stir in.
- Simmer for about 5 minutes to thicken.
- Serve and Enjoy!
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