Cheesy Broccoli Soup
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This recipe by Andrea Calayan of Maria Therese Foundation allows you to indulge in warm, creamy goodness in a bowl. You may use cauliflower or squash, too!
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 2 cups non-dairy milk
- 1 bunch broccoli, cut into florets, stem trimmed, peeled, and chopped
- 3/4 cup nutritional yeast flakes
- 2 teaspoons lemon juice
- freshly ground pepper
- 2 teaspoons oil (optional)
Water sauté onions until they are soft. Season with salt, add garlic and cook for a few more minutes.
Add broth, milk and broccoli. Cover and let it simmer for 20 minutes or until broccoli is tender.
Set aside a few broccoli florets. Transfer the remaining contents to a blender and puree. Return pureed soup to the pot and add the remaining florets. While it’s heating, stir in nutritional yeast until everything is incorporated.
Add lemon juice and season with salt and pepper. Mix well.
Serve with crackers or bread on the side.
- Serves 4.
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