I don’t really remember eating vegetables growing up. I know we had them, I just recall any specific veggie dishes that I enjoyed enough to commit to memory. There is, however, one fond vegetable dish from my youth that I recall.
Occasionally my mom would purchase frozen broccoli with cheese sauce. Holy man! I loved that stuff. My dad and brother did not enjoy the broccoli covered in the thick cheddar sauce which was perfectly fine with me. This meant I got to eat that much more of it. The dish would stay in between my mom and I and not get passed all the way around the table.
Recently I have become enamored with the Whole Living magazine’s web page. They have really great, seasonal recipes that are nutritious and easy to prepare. I found a recipe for creamy broccoli soup that looked like a prime candidate for an easy week night dinner that I could jazz up a bit.
What goes well with broccoli? Cheese! Art and I have been more vegan meals lately. Not so much out of conviction to become vegans, but cheapness. I challenged myself to keep the soup vegan but add in some comforting cheesy flavor with adding actual cheese. Enter the ever popular, versatile nutritional yeast!
Broccoli and Cheez Soup
adapted from Whole Living
- 1 lb broccoli
- 1 TB olive oil
- 1 small onion, chopped
- 3 cloves of garlic minced
- 1 can white beans beans, drained and rinsed
- 2 1/2 cup vegetable stock
-1 tsp oregano
- sea salt and pepper to taste
- 1/4 cup nutritional yeast
- 2 tb brown mustard
- Cut broccoli into small florets. Peel and chop broccoli stalks into bit sized pieces. Steam broccoli until bright green and tender. Drain and set aside.
- Saute onion and garlic in olive oil for 3-4 min in a large pot over medium high heat. Add vegetable stock, beans, oregano, salt and pepper. Cover and let simmer for 5-6 min. Remove from heat.
- Add broccoli to bean mixture. Puree with an immersion blender until smooth. (I left a few chunks for texture. You could also do this using a blender.)
- Return pot to medium heat. Stir in nutritional yeast and mustard. Serve warm.
While it is not the most photogenic, I was very pleased with the results. Creamy, cheezy, and nutritious soup. Good for a cold Minnesota evening!
Favorite soup recipe? I am always looking for a good one this time of year!