Cheesy Vegan Broccoli Soup
Makes 8 servings
What you need:
1 1/4 cups red or yellow potatoes, diced
1/2 cup carrots, diced
3-4 tbsp nutritional yeast
2 tbsp coconut oil
3 tbsp water (from cooking potatoes/carrots)
1 1/2 tbsp fresh lemon juice
2-3 garlic cloves
1 tsp fresh grated turmeric root (or 1/2 tsp powder)
1/2 tsp coconut vinegar or apple cider vinegar
1/2 tsp fine Himalayan salt
1 medium yellow onion, diced
3 garlic cloves, minced
1 tbsp coconut oil
1 cup celery, chopped
1 1/2 cups Yukon Gold potatoes
6 cups broccoli florets
3 cups low-sodium vegetable broth
2-3 tbsp nutritional yeast
2 tbso fresh lemon juice
1/4 tsp cayenne pepper
1-2 tbsp chickpea miso
What to do:
-Begin with the cheese sauce; add potatoes and carrots to medium pot and add water to cover. Bring to a boil and cook for 10-15 minutes on medium-high heat until fork tender. In the mean time prep all your other vegetables for the soup and get your cheese sauce ingredients together in a high-speed blender such as a Vitamix.
-Drain off most of the water from the carrots and potatoes, reserving 3 tbsp for the cheese sauce. Add the potatoes, carrots and 3 tbsp of water to the blender with the rest of the cheese sauce ingredients and blend on high until cream and smooth. Pour sauce back into the pot and set aside.
-Moving on to the soup; in a large pot, add coconut oil over medium high-heat. Add the garlic and onion, stir frequently and cook for 3-5 minutes. Add in the celery and potatoes, saute for a few minutes more before adding in the vegetable stock, nutritional yeast, cayenne pepper, lemon juice, salt and pepper (leaving the broccoli and miso out). Cover and simmer for 15 minutes, then add in the broccoli and cook for an additional 5-8 minutes. Remove from the heat when the broccoli is bright green and the potatoes are fork tender. Allow to cool for a few minutes (you can wash/get the blender ready again at this point).
-Add in the chickpea miso, stirring to combine, then begin blending the soup, likely it will take two batches (depending on the size of your blender). Blend until smooth and then pour back into the soup pot.
-Set aside 1/4-1/2 cup of the cheese sauce for garnish and add the rest of the cheese sauce to the soup, stirring to combine. Adjust any seasonings to taste.
-Serve soup with Sourdough Croutons (see recipe below), garnish with a dollop of cheese sauce and microgreens, if desired.
Makes 2 cups
What you need:
3 slices authentic spelt or ancient grain sourdough bread (no Baker's yeast added)
Nutiva Buttery Style Coconut Oil
What to do:
-Preheat a large skillet over medium-high heat and spread each side of sourdough bread with Nutiva Buttery Style Coconut Oil.
-Then sprinkle each side of the buttered bread with garlic powder, onion powder and himalayan salt, press down lightly with your fingers to help it stick.
-Slice into 1/2 inch squared pieces and place into the preheated skillet. Toast for 3-4 minutes until lightly golden brown, try not to walk away - or they will burn!
-Flip and cook for an additional 3-4 minutes until golden.
-Remove from the skillet and serve with soup or salad.