Sunday, February 26, 2017

Creamy Broccoli + "Cheddar" Soup

Creamy Broccoli + “Cheddar” Soup
Adapted recipe from Minimalist Baker’s Everyday Cooking CB – Dana Shultz

Serves 4

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.

Return the soup, if using blender.  Bring to a simmer over medium-low heat to thicken, add the broccoli reserved from earlier and heat for a few minutes.

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