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Cream of Broccoli Soup
month, I did an eight-day juice fast as a way to reset my taste buds
and become less of a salt and spice fiend. I find that the more
seasoned things are, the more that I tend to overeat and doing the
juice fast was a way to get to a place where I can appreciate a simpler
diet. (Okay, let’s just be honest here: I’m trying to lose weight.)
While curries and spicy foods will always be my favorite indulgence –
vegan Indian buffets and Ethiopian dinners are my idea of gustatory
bliss – since doing the juice fast, I’ve been trying to eat slightly
more “basic” foods; lighter, less salt, less heat, less creaminess that
comes from my beloved cashews. This Cream of Broccoli Soup is the
result of my interest in developing recipes that are filling without
being high calorie and less seasoned without being bland. If calories
are not a concern, consider adding some soaked cashews to the blender
when you purée the mixture, like ¼ - 1/3 cup. If you do, you may need
to increase the broth.
This soup is creamy and silky from the potatoes and has an element of
cheesy goodness imparted through the nutritional yeast and miso. It has
kind of a spring-y, light taste and is especially good with a squeeze
of lemon and some generous pepper.
Cream of Broccoli Soup
4 cups broccoli crowns, sliced
3 heaping cups Yukon potatoes, peeled and diced
1 yellow onion, diced
2 cloves garlic, minced
½ tablespoon low-sodium tamari
2 1/3 cups low-sodium vegetable stock, divided
2 cups plain, unsweetened almond milk
¼ cup nutritional yeast
1 tablespoon light miso (I used chickpea)
Lemon and fresh ground pepper for serving (optional)
begin steaming your broccoli and potatoes. Set a pot with a few inches
of water over medium-high heat and, once boiling, set a steamer basket
with your broccoli and potatoes over the top, covered. Steam for 13 –
14 minutes or until the potatoes are soft enough to be easily pierced
with a fork.
Meanwhile, in a medium sauté pan, heat 1/3 cup of vegetable stock over
medium-high heat. Heat for a minute, then add the onions. Sauté for
four – five minutes until softened, then add the garlic and tamari.
Lower the heat to medium and cook, stirring often, for about 12 minutes
or until browned.
Add your steamed potatoes and broccoli to a blender along with the
onion mixture. Add the remaining two cups of stock as well as the
almond milk, nutritional yeast and miso. Purée until smooth. Return to
your cooking pot and cook until heated through.
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