Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Monday, February 6, 2012

Broccoli and Cheeze Soup.

Well played OhSheGlows. Well played.

  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 2-3 garlic cloves, minced
  • 1 cup chopped celery
  • 4-4.5 cups chopped broccoli florets (2 heads, stems removed)
  • 1.5 cups peeled & chopped potatoes (about 3)
  • 3 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 1/4 tsp cayenne pepper (or crushed red pepper flakes)
  • Low-fat vegan cheeze sauce, divided (see below for recipe)
  • 1/2 tbsp lemon juice (optional)
  • herbamare & onion powder, to taste
  • Kosher salt & black pepper, to taste
  • 1/4 cup fresh minced parsley, plus more to garnish
  • Daiya cheese, to garnish
  • Smoked Paprika, to garnish (optional)

  • 1. In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently. Cook for about 5-6 mins.
    2. Add in the celery, broccoli, and potatoes and cook for about 5 minutes. Now, add the broth, nutritional yeast, and cayenne pepper and simmer for another 15 mins or so until the potatoes are just fork tender.
    3. Meanwhile, prepare your cheeze sauce (see below) while the soup simmers.
    4. Carefully transfer the soup (in two batches) into a blender. Blend until almost smooth (I left it a bit chunky, but you can blend as much as you wish) and place back into the pot. Stir in the cheeze sauce, reserving 1/3 cup for later.
    5. Stir in optional lemon juice, salt, pepper, and optional herbamare all to taste. Finally, stir in the minced parsley and spoon into bowls.
    6. Top the soup with croutons, Daiya cheese, remaining cheeze sauce, and smoked paprika.

    Low-Fat Vegan Cheeze Sauce (double batch)

    Adapted from here. I basically just doubled my old recipe and added a couple extra spices.
    • 1.5 cup unsweetened, unflavoured almond milk
    • 3/4 cup nutritional yeast
    • 1 tbsp Earth Balance or other non-dairy buttery spread
    • 2 tbsp all purpose flour
    • 1 tbsp + 1 tsp Dijon mustard
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp kosher salt & freshly ground black pepper, to taste
    • 1/4 tsp cayenne pepper

    1. In a skillet or pot, melt the Earth Balance over medium heat.
    2. In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.
    3. Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Now whisk in the nutritional yeast. Reduce heat to low-medium.
    4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens up, for 3-5 minutes. Be careful not to burn it. Remove from heat once thick.

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