Sunday, February 26, 2017
Creamy Broccoli + "Cheddar" Soup
Creamy Broccoli + “Cheddar” Soup
Adapted recipe from Minimalist Baker’s Everyday Cooking CB – Dana Shultz
2 tablespoons olive oil
3 cloves garlic, minced
3 cups cubed butternut squash
Pinch salt and pepper
2 cups unsweetened plain almond milk (or other nut milk)
2 cups vegetable broth
1/2 cup nutritional yeast
3 cups broccoli, loosely chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon apple cider vinegar or lemon juice
1-2 tablespoon maple syrup
1/4 red pepper flakes
2 tablespoons cornstarch or arrowroot starch, for thickening
Heat a large pot over medium heat, add olive oil, and butternut squash and pinch of salt and pepper. Cook approximately 5 minutes then add garlic, careful not to burn garlic. Cover and cook 4 minutes. If browning too quickly, turn down heat.
Add the almond milk, broth, and nutritional yeast. Season once more with a pinch of salt and pepper. Bring to a low boil.
Add broccoli, nutmeg, garlic powder, vinegar, maple syrup, and red pepper flakes (optional). Cover and let simmer 5-6 minutes.
Scoop out about 1 cup broccoli using a slotted spoon. Set aside for a later use.
Transfer the soup to a blender or use an immersion blender to blend the soup in the pot. Add the cornstarch for thickening (Optional) ** I used arrowroot. Puree until creamy and smooth.
Taste and adjust the seasonings as needed.