This recipe is inspired by the Medical Medium’s “Cheddar” Broccoli soup.
I’ve vamped it up with nutritional yeast, real onion and plant based stock powder. I also added a side of brown basmati rice as this soup will not keep people like my partner Greg satisfied.
It’s a very easy soup to make and should only take you about 30 minutes.
The lemon adds a refreshing angle and the nutritional yeast gives it a 'cheezy' taste.
Ingredients
Potatoes large x 3, chopped
Carrots 1 – 2, chopped
Garlic cloves 1 – 2 minced, or 1 teaspoon of minced garlic from jar
Onion ½ chopped
Turmeric – ½ teaspoon
Lemon juice – ½ to whole lemon
Nutritional Yeast – 1 tablespoon or less depending on how much you like nutritional yeast
** Plant based stock – 650 mls,
Broccoli – about ½ a broccoli head
Rock salt or sea salt for seasoning.
Coconut oil - 1 tablespoon
Utensils: Saucepan/pot, steam basket and blender.
** Messel Plant Based Stock - I found this stock at IGA, and it is fantastic for a plant based stock, reasonably priced and quality ingredients with a minimum of sugar.
Putting it all together
Steam the potato and carrot.
Put the potato and carrot in a steaming basket over a pot of hot water. Steam until soft then allow to cool down.
Soup base
Add coconut oil to the pot and heat until melted. Have the pot on a low to medium heat.
Add the onion and garlic and lightly fry until onion is translucent.
Add the stock followed by the nutritional yeast and turmeric.
Season with salt.
Add the potato and carrot to the soup base.
Remove the pot from the stove and allow to become room temperature before blending.
Steam the broccoli
Just before blending your soup, steam the bloc
Blending the soup.
Add the soup mixture to the blender and blend away.
I do it small batches so the soup mixture doesn’t overflow the blender.
Once you’ve blended all the soup mixture put it back into the pot and heat up on the stove, ready for serving.
Serving
Add the broccoli to the soup mixture and stir through or leave on top.
Enjoy my friends ..
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