Wednesday, November 10, 2010

Fat-Free Vegan Broccoli Cheese Soup



I made a big pot of deeeliiicious soup today. It's vaguely based off of a recipe from Everyday Vegan.

Vegan Broccoli Cheese Soup

1 onion, diced
2 stalks celery, diced
1 head broccoli, chopped
5-8 cups water or veggie broth
2 tbsp miso
2 tbsp nutritional yeast (or 1 tbsp tahini)
1 tbsp Braggs (if using water and not broth)

Saute onion in soup pot. Add remaining veggies and water, bring to boil. Water amount depends on how big your head of broccoli is (I had a lot, so I used 8 cups). Lower heat to simmer and cover, cook ten minutes or so, until veggies are tender.

Transfer into a blender and puree. An immersion blender would definitely come in handy if you have one (I don't).

Add miso, nooch, and Braggs, stir well and enjoyyyy.

This soup really does taste a lot like Panera-style broccoli cheese soup. It tastes great with tahini if you have it, but this is a great low-fat version (I said fat-free, but it really means no added fat). It would also be nice to leave some florets out of the blender. But one of the great things about this soup is that you use ALL of the broccoli - use the stalks, the leaves, use it all!

5 comments:

  1. Great way to look forward to winter -- a tasty and nutritious soooooooup! Thanks for inspiration, Erika!

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  2. Oh my gosh, how awesome is this? Broc cheese was my absolute fave soup as a kid but the cream and all that extra junk is not so awesome now a days...LOVE this recipe though!

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  3. It really tastes similar but is obviously about 8,000 times better for you :)

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  4. I made a broccoli soup the other day and it wasn't that great. It was similar to your recipe but no miso. I think that might be the key. I'll try that next time.

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  5. I think the miso is important. Tahini also really adds something.

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