Broccoli and Cheese Soup (Vegetarian Times) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From the March 2009 issue of Veg Times. I know there are lots of Broccoli Cheese Soups on Zaar, but this one keeps my attention because it contains nutritional yeast, with which I am fascinated :). It also seems reasonably adaptable for my vegan friends. I hope you enjoy! I have adapted the recipe a bit per my family's tastes. Ingredients:
1 yellow onion, chopped (1 cup) |
3 garlic cloves |
2 bunches broccoli, trimmed and chopped (2 1/2 lbs) |
3 cups vegetable broth |
1 1/2 tablespoons nutritional yeast flakes |
1/4 teaspoon cumin |
1/8-1/4 teaspoon cayenne powder |
1 cup milk (original calls for fat free half and half) |
1/2 cup monterey jack cheese (optional, for garnish) |
salt, to taste |
pepper, to taste |
Directions:
1. Coat a 3 quart pan with cooking spray and cook onion over medium heat until softened. Stir in garlic during last minute of cooking.
2. Add broccoli, broth, and 2 c water; bring to a boil.
3. Stir in nutritional yeast, cumin, and nutmeg. Reduce heat and simmer, partially covered, 20 minutes or until broccoli is tender.
4. Use a food processor or stick blender to puree soup to your desired consistency and return to saucepan.
5. Stir in half and half and season with cayenne, salt, and pepper. Sprinkle each serving with 1 T cheese.
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