VEGAN BROCCOLI + 'CHEESE'

Ready to Eat!

 This soup is a hybrid cross between my Portuguese Potato and Kale Soup and Melty Nutritional Yeast 'Cheese.'  It is still a work in progress but is delicious nonetheless!  I recommend eating this soup with some good bread...I had it this pared with a vegan  naan found on food.com



INGREDIENTS!

• 3 small heads broccoli -or-1 1/2 large
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1/8 c. extra virgin olive oil*
• 3/4 Tbsp onion powder *
• 2.5 lbs gold potatoes, peeled and thinly sliced
• 1 quart veggie stock + 1 quart water
• 1 Tbsp. sea salt
• Freshly ground black pepper
• 1/2 c. nutritional yeast

*You can substitute a fresh yellow onion for the onion powder and saute it with the garlic...adding c.other 1/8 c. of EVO to the recipe!
 


 DIRECTIONS!

• Heat olive oil in large pot over medium heat and add minced garlic.  Saute until slightly browned.* 
• Add potatoes, carrots, salt, water, and onion powder, bring to a simmer and then loosely cover and cook for 30 mins, or until potatoes are tender
• Mash potatoes in soup to an almost uniform consistency and then add broccoli
• Tear broccoli heads into small pieces and add to soup, cooking for 10 to 15 more minutes, or until broccoli is tender
• Remove soup from heat and puree in a blender
• Return to soup pot and stir in nutritional yeast.
• VOILA! Vegan broccoli and cheddar soup!

*You can substitute a fresh yellow onion for the onion powder and saute it with the garlic...adding c.other 1/8 c. of EVO to the recipe and saute with garlic!



PICTORIALS!

Ingredients

Soup before puree

Soup after puree