Cheddar and Broccoli Soup
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It’s freakn’ cold outside! Why don’t we warm up with a little “creamy” soup! Here’s a recipe using my very own awesome vegan cheese brand, Nafsika’s Garden. Enjoy!
Ingredients
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1 bunch of broccoli (2 or 3 bouquets)
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2 tbsp of olive oil
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1 large yellow onion, finely minced
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2-3 garlic cloves, finely minced
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¼ cup of all purpose flour
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¼ tsp of freshly ground black pepper
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4 cups of vegetable stock
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1 cup of cooking non-dairy cream (soy, rice, coconut, oat based, etc), and more for serving
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one 200g cheddar block from Nafsika’s Garden, grated
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salt to taste
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cayenne pepper, to garnish
Method
- Trim and finely chop the broccoli bouquets, keeping the stems and florets separately. You should have about 2-3 cups of each.
- At medium-high heat, sauter the onion in olive oil until translucent, for about 4 minutes.
- Add the garlic and the broccoli stems and cook for about 3 minutes.
- Add the flour and the pepper, mix thoroughly to well coat the broccoli stem and onion, and then slowly add the vegetable stock and the plantbased cream. Bring to a low boil and simmer at low medium heat until the stems are fork-tender, for about 4 minutes.
- Add the chopped florets and continue simmer for about 6 minutes, or until the florets are tender.
- With a hand mixer, blend thoroughly until smooth (or you can keep some texture to your according preference), add the ¾ from the grated cheddar to the soup (keep the rest to garnish your soup) and simmer 2-3 more minutes at low heat. Adjust the salt to taste (depending of how salty your veggie stock might be).
- Serve and top with extra non-dairy cream and cheddar, and a dash or two of cayenne pepper if desired.