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| Eww excuse the boiled over water stain. |
We have a local organic co-op deal that provided a screaming good deal on veggies and a delivery is coming Saturday. So I had to make room. I love broccoli cheese soup. Well, I loved it and miss it on occasion. I just can't bring myself to use vegan cheeze shreds to put the cheeze in the soup. But I had broccoli that was looking a little limp on hand and I have been experimenting with cauliflower based soups with great success. So...
This soup is mostly veggie and completely crazy good. The weird thing I noticed is that one bowl with a few crackers and a small slice of bread stuck with me all night long. I'm not sure how that's possible, but it did.
Broccoli Caulicheezy Soup
Serves 4
3 Cups or so of cauliflower florets
1/2 onion or leek (I used a whole leek and it was pretty strong, so I'm cutting back a bit next time)
2 ish Cups of finely chopped broccoli
4 Cups of veggie broth (I used the veggie paste boullion with water including the cauliflower steam water)
8 - 10 garlic cloves
2 teaspoons lemon juice
1 TBSP miso (or soy sauce or liquid aminos)
1/3 Cup nutritional yeast
Steam the cauliflower until tender. Approx 10 minutes.
Toss the leek/onion, garlic, lemon juice, a cup or so of veggie broth and miso into a food processor. Run it until pureed. Add steamed cauliflower and whir until incorporated.
Transfer the mixture to saucepan, add the additional vegetable broth and broccoli. Simmer for 1/2 an hour or so. Add the nutritional yeast and stir well. Serve.
Suggested add ins: potato chunks, brown rice, additional veggies of choice, vegan bacon bits.
