I was on a flight this winter (to Florida… for work…rough, I know…). It was horrible… the person behind me had a purchased a bowl of broccoli cheese soup and the aroma was wafting around the entire cabin. Stomachs were grumbling. It had been a long time since I had eaten the cheesy deliciousness that tries to pose as healthy with its green bits of broccoli (one of my all time favorite vegetables). I decided to make a not-quite-so-heavy version….and to dip chewy ciabatta garlic toast into it!
Enter -> vegan broccoli “cheese” soup. The mostly vegetable dish that disguise itself as a cheesy bowl of yum. I made a double batch with thoughts to have left overs for lunch. Alas, there were no leftovers….
- “Cheese” Sauce
- 2 1/2 c potatoes (1/4″ dice)
- 1 c carrots (1/4″ dice)
- 4 T nutritional yeast
- 2 T refined coconut oil
- 5 T water
- 1T fresh lemon juice
- 1 t sea salt
- 1 medium garlic clove
- 1 t white wine vinegar
- (1/4 c Parmesan cheese; optional)
- Soup
- 1 T extra-virgin olive oil
- 4 c onion, diced
- 3 mediumgarlic cloves, minced
- 2 c celery, chopped
- 10 c broccoli florets
- 3 c potatoes, chopped
- 6 c vegetable broth
- 4 T nutritional yeast
- 1/2 t cayenne pepper, or to taste
- 1 T lemon juice, or to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
- For the cheese sauce:
- Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender.
- Drain potatoes and carrots and add to the blender along with the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar. Blend the cheese sauce until smooth, then transfer to a bowl.
- For the soup:
- In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Cook for about 3 to 5 minutes.
- To the pot, add the celery, broccoli, and potatoes and sauté for a few minutes more.
- Add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper. Cover and simmer over medium heat for about 13 to 15 minutes, until the potatoes are fork-tender. Turn off the heat and let the soup sit for a few minutes.
- Using and immersion blender,blend until smooth and place back into the pot.
- Set aside 1/4 cup of cheese sauce for garnish. Add the rest of the cheese sauce into the soup and stir to combine. Adjust seasonings to taste if desired.
- Ladle the soup into bowls and swirl in a tablespoon of the reserved cheese sauce into each bowl.
Based on the recipe from ohsheglows.com
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