Cheesy Broccoli Soup
This is a delicious recipe by Chef Chloe, only slightly adapted by yours truly. I served this on a lovely summer evening with even lovelier friends. They simply couldn’t believe there’s no actual cheese in this soup. It’s that deliciously “cheesy”!
Here’s what you’ll need:
- 3 tbsp olive oil
- 1 small onion, chopped
- sea salt
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups non-dairy milk
- 1-2 bunches of broccoli florets, chopped
- 1-1/2 cups nutritional yeast flakes
- 4 tsp lemon juice
- freshly ground black pepper
- 3 tbsp agave
In a large pot, heat the oil and saute the onions until soft. Season with the salt, add the garlic and continue to cook until everything has softened. Next, add the broth, milk and broccoli and bring to a simmer. Cover and reduce the heat to medium-low, allowing it to simmer for another 20 minutes or so, or until the broccoli is tender.
Spoon out about 2 cups of the soup, making sure to get a good amount of the broccoli chunks, and puree it in a food processor. Then return the puree to the soup pot and mix well. Over low heat, add the nutritional yeast flakes until dissolved. Add the lemon juice and agave, and then season with sea salt and black pepper. Mix well.
Ladle into bowls and then sprinkle some more black pepper and cayenne pepper as garnish. Or top with sliced chives or breadcrumbs. All of that would be super yum!