Tuesday, April 3, 2012

Cheesy Broccoli Soup.

Oh dear, vegan broccoli soup is absolutely delicious. You need to try it. I served it with some roasted garlic bread from A Bread Affair and some delicious quinoa salad {recipe to come!}. The soup was so "cheesy" and filling! Perfection!

Cheesy Broccoli Soup by Chloe Coscarelli


2 Tbsp. coconut oil
1 onion, chopped
Sea salt to taste
2 cloves garlic, minced
2 cups vegetable broth
2 cups almond milk
1 bunch broccoli, florets cut, stems trimmed, peeled, and chopped
3/4 cup nutritional yeast flakes
2 tsp. lemon juice
Freshly ground pepper


In a large pot, heat 2 tablespoons oil over medium-high heat, and sauté onions until soft. Season generously with salt, add garlic, and let cook a few more minutes.

Add broth, nondairy milk, and broccoli. Bring to a simmer, cover and reduce heat to medium-low and let simmer for 20 minutes un
til broccoli is tender.

Spoon out a small amount of broccoli florets and reserve. In batches, transfer the remaining contents of the pot to a blender an
d puree. Return pureed soup to the pot and add the reserved broccoli florets. Over low heat, stir in nutritional yeast until incorporated. Add lemon juice and season with salt and pepper. Enjoy!


Lindsey (a running tale) said...

That sounds delicious! I will have to make it before my soup "season" ends!

Leigh said...

Great to see you posting again! How the heck have you been?! The soup looks fantastic...might have to give it a go!

ashley said...

I've missed keeping up with both you and Lindsey! I have to get better at this whole blogging thing! I'm so busy with school right now that my commitment might be fleeting until August!

I have been great! Busy but I'm loving it! How are you doing?? I need to catch up on your blog and find out what i going on in your world! Any races coming up?!

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