I know it’s hot outside, but I’m craving soup today. I blame the catalogs that keep arriving in the mail with pictures of adorable children standing in their halloween costumes on leaf-lined sidewalks. So, tonight, I’m turning the AC down a notch and enjoying a bowl of this delicious soup and some hot, crusty French bread. This soup is hearty thanks to the potatoes, healthy thanks to the broccoli, and fulfilling thanks to the "cheese." I suggest you do the same! This recipe serves 4.
Ingredients
2 tbsp. dairy-free, soy-free “butter” (such as Earth Balance Soy-Free Buttery Spread)
1 onion, chopped
2 cloves garlic, minced
1 3/4 lbs. broccoli. (Peel and dice the thick stems and cut the tops into small florets)
1 1/2 lbs.boiling potatoes (about 5 medium potatoes), peeled and cut into 1/2-in. cubes
3 c. soy-free, low-sodium chicken broth (such as Imagine Foods Organic Low Sodium Free Range Chicken Broth which is gluten-free, soy-free and dairy-free)
3 c. water
1 3/4 tsp. salt
1/4 tsp. black pepper
1/2 c. dairy-free, soy-free cheddar “cheese” shreds (such as Daiya Cheddar Style Shreds)
Directions
In a large pot, melt the “butter” over medium heat. Add the onion and cook, stirring occasionally, until translucent (approx. 5 minutes).
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper and bring to a boil. Reduce the heat and simmer until the vegetables are almost tender (approx. 10 minutes).
Using an immersion blender, blend the soup into a course puree. (Note: If you don’t have an immersion blender, use a food processor or blender to pulse the soup to a course puree. Then, return the soup to the pot.) Bring the soup to a simmer. Then, add the broccoli florets and simmer until they are tender (approx. 5 minutes).
Stir 1/4 c. of the shredded cheddar “cheese” into the soup and serve the soup topped with the remaining cheese.
Variation: If you like your soup to be completely smooth, add the broccoli florets to the pot after the potatoes have cooked for five minutes and continue simmering until all of the vegetables are tender (approx. another 5 minutes). Then, puree the soup until smooth.
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