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 Cream of Broccoli Soup Last month, I did an eight-day juice fast as a way to reset my taste buds and become less of a salt and spice fiend. I find that the more seasoned things are, the more that I tend to overeat and doing the juice fast was a way to get to a place where I can appreciate a simpler diet. (Okay, let’s just be honest here: I’m trying to lose weight.) While curries and spicy foods will always be my favorite indulgence – vegan Indian buffets and Ethiopian dinners are my idea of gustatory bliss – since doing the juice fast, I’ve been trying to eat slightly more “basic” foods; lighter, less salt, less heat, less creaminess that comes from my beloved cashews. This Cream of Broccoli Soup is the result of my interest in developing recipes that are filling without being high calorie and less seasoned without being bland. If calories are not a concern, consider adding some soaked cashews to the blender when you purée the mixture, like ¼ - 1/3 cup. If you do, you may need to increase the broth. This soup is creamy and silky from the potatoes and has an element of cheesy goodness imparted through the nutritional yeast and miso. It has kind of a spring-y, light taste and is especially good with a squeeze of lemon and some generous pepper. Cream of Broccoli Soup 4 cups broccoli crowns, sliced 3 heaping cups Yukon potatoes, peeled and diced 1 yellow onion, diced 2 cloves garlic, minced ½ tablespoon low-sodium tamari 2 1/3 cups low-sodium vegetable stock, divided 2 cups plain, unsweetened almond milk ¼ cup nutritional yeast 1 tablespoon light miso (I used chickpea) Lemon and fresh ground pepper for serving (optional) First, begin steaming your broccoli and potatoes. Set a pot with a few inches of water over medium-high heat and, once boiling, set a steamer basket with your broccoli and potatoes over the top, covered. Steam for 13 – 14 minutes or until the potatoes are soft enough to be easily pierced with a fork. Meanwhile, in a medium sauté pan, heat 1/3 cup of vegetable stock over medium-high heat. Heat for a minute, then add the onions. Sauté for four – five minutes until softened, then add the garlic and tamari. Lower the heat to medium and cook, stirring often, for about 12 minutes or until browned. Add your steamed potatoes and broccoli to a blender along with the onion mixture. Add the remaining two cups of stock as well as the almond milk, nutritional yeast and miso. Purée until smooth. Return to your cooking pot and cook until heated through. © 2013-2016, Vegan Street |
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