Serves: 1 Time: 35 minutes
- 2 c. broccoli florets
- 1/4 onion, diced
- 1/2 carrot, peeled and grated
- 1 garlic clove, minced
- 1 T. flour
- 1 1/2 c. vegetable stock
- splash milk, cream or almond milk
- 1/2 c. grated smoked gouda cheese
- 1 scallion, diced
- pinch red pepper flakes
- salt, pepper, oil
- hot sauce for finishing (optional)
Heat 1 1/2 T. of oil in a pot. Add the onion and carrot, season with salt, and let them soften for 4-5 minutes. Add in the red pepper and garlic, stir for a moment, then add in the broccoli. Stir to combine, then sprinkle the flour evenly around the pot. Stir again and let the vegetables cook for 3-4 minutes.
Add the stock, season with salt and pepper, and let the soup simmer for 20 minutes. Transfer to a blender and puree until smooth.
Return to the heat and stir in first the milk, then the cheese. Ladle into a bowl and garnish with the scallion and hot sauce.