Vegan Broccoli Chee Soup

This is one of my favorite soup recipes. One of the great things about it is that I have yet to ever mess it up. You can alter it quite a bit and it is still delicious. It rests squarely in the ‘quick and easy’ category for us, but you might find it complicated if you aren’t used to soaking cashews.

It is also a kid favorite. Both my 19 month old and 3 1/2 year old loved it last night. My tot loved it when he was one and two years old. We even fed it to them when they were babies, somewhere between 9 and 12 months I imagine, when they were ready for more variety in their diets.

I usually bake a loaf of bread to go with this soup. It’s a great soup to dip bread into or eat out of a bread bowl if you’re fancy.

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First let me briefly explain this soup. It is based on a recipe in Isa Does It by Isa Chandra Moskowitz. The whole soup is meant to be pureed, but we like to have small pieces of broccoli in ours. If you don’t want broccoli chunks, use less broccoli when you make it and take full advantage of the stalks. If you would like broccoli chunks, separate your small bite size florets from your huge florets and stalks while you are cutting and cook them separately in a small pot.

I recommend 2-4 cups of small florets and 4-6 cups of stalks and large pieces to be pureed. It all depends on how thick versus runny you want your soup and how chunky you want it to be. If you want runny chunky soup, go for 4 cups of small florets and 3 cups of stalks and chunks. If you want thick soup and no chunks, try using 5-6 cups of broccoli to start and then go up from there the next time you make it. Like I said, I have NEVER messed up this soup. If you use 10 cups of broccoli total, maybe add 1/2 a teaspoon of salt just in case, but it’ll probably taste great without it.

Oh, everything on this blog is 100% vegan. It is so second nature to me, I don’t even think to mention it.

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Ingredients:

Olive oil for sautéing (1 Tbsp if you want a suggestion)

1 small – medium yellow onion (or large if you like a lot of onion flavor), chopped

3-5 cloves of garlic, chopped (if they are small you can cut in half or thirds)

1/2 teaspoon of salt

4-10 cups of broccoli (3-4 medium to large sized heads), separated if you want floret bits in the final product

a heaping 1/2 cup of peeled chopped carrots

1/2 teaspoon ground turmeric

4 cups of vegetable broth

Cashew cream:

1/2 cup of cashews soaked in water for at least two hours (drain before adding to blender)

1 cup vegetable broth

3 Tablespoons mellow white miso (the reason you don’t need a lot of salt in this recipe)

2 Tablespoons nutritional yeast (heaping if you want)

2 Tablespoons lemon juice

black pepper to taste

 

Instructions:

  1. Chop the onions, carrots, and garlic
    • Can be large chunks, you are pureeing everything at the end. I get really lazy here and use petite or baby carrots and don’t even chop them.
  2. Sauté onions and carrots in olive oil, using your soup pot
  3. Chop broccoli, separating into a large bowl and a smaller pot if you want florets in your soup
  4. Add the garlic to the pot, sooner if it is in larger chunks, later if it is minced so that it doesn’t burn
  5. When your onions are translucent (cooked), add salt, turmeric, and 2 cups of your vegetable broth (all 4 cups if not separating broccoli)
  6. Distribute the last two cups of your vegetable broth between the two pots of broccoli. The broccoli does not need to be covered with liquid. It will steam. (Ignore this one if you aren’t separating your broccoli)
  7. Cover both pots and bring to a boil. Reduce heat and simmer until broccoli is cooked, 7-10 minutes.
  8. Prepare your cashew cream.
    1. Drain cashews and place in blender
    2. Add vegetable broth (if you are cooking a lot of broccoli, feel free to reduce this amount to 1/2 cup or 3/4 cup and pour the rest of the 1cup of broth into the pots on the stove)
    3. Add miso, nutritional yeast, lemon juice, and pepper to blender
    4. Blend until smooth, a minute or more depending on your blender
    5. Set aside in a measuring cup or bowl
  9. Being careful not to burn yourself, and likely working in batches, puree the contents of your large soup pot. Have a bowl on hand if you are working in batches.
  10. Combine the pureed soup, cashew cream, and small pot of florets and vegetable broth into the large soup pot.
  11. Stir, heat, and serve!

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