I used to really love Broccoli Cheddar soup... until I realized just how much cheese and cream it has in it, not to mention excessive sodium if you get it in a restaurant or can. If you're not concerned with the dairy and fat, by all means make your traditional variety, but if you give this a try, you might find out that you don't miss that heavy soup.
Serves: 1 Time: 30 minutes Difficulty: Easy - don't let it intimidate you!
- 2 c. broccoli crowns
- 1/4 c. onion, diced
- 1 garlic clove, minced
- 1 T. nutritional yeast
- 1 c. vegetable stock (feel free to use chicken)
- handful of chives
- salt, pepper, oil
Heat 1 T. of oil in a pot. Add the onion, season with salt, and let it soften for 5-6 minutes.
At the same time, bring another pot of water to a boil. Season the water with salt and add the broccoli. Cook for 1 1/2 minutes, then transfer the broccoli to a bowl of ice water.
Return to the onion. Stir in the garlic and nutritional yeast for a minute, then add the stock and let it simmer for 10 minutes. Season with salt and pepper to taste.
Add the broccoli to the pot and let the soup simmer for another 10 minutes. Blend the soup with an immersion blender or in a counter-top blender, return it to the pot and heat through.
Ladle and serve. Chop the chives and sprinkle them on the soup for garnish.