The only thing Sara loves more than marshmallows is this vegan broccoli cheez soup.
Kidding!! She doesn’t love it that much! But to even put it in the same category as marshmallows is saying a lot, if you know how much Sara loves those sticky white puff-balls.
But check out Sara’s list of “Dinner Ideas”… at the very top… “Broccoli cheese soup”… NOT “marshmallows.” And she even spelled “cheese” correctly, because at that point she still thought it actually contained cheese. It doesn’t. Most broccoli cheese soup recipes call for more cheese and milk than they do broccoli… Cheese Broccoli Soup… but in mine, the vegetable is the star.
This soup is made with 2 full heads of broccoli, and owes its silky texture & rich, cheesy flavour to a combination of unsweetened plant milk (soy or almond), raw blended cashews, and nutritional yeast. Wait a minute… before we go any further, what the heck is nutritional yeast?? I’m so glad somebody asked that question! Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses, harvested, & dried into flakes. (Don’t get it confused with baker’s yeast… it definitely won’t work the same and you’ll have a big frothy mess instead of soup.) Nutritional yeast is particularly high in B-vitamins, folic acid, selenium, zinc, and protein. But even better than that, it has a savoury, cheesy flavour that is the perfect replacement for cheese in many recipes.
Like this one!
As if this soup didn’t have enough to recommend it, it’s also dead quick to make… only time enough to saute the onion and then wait for the broccoli to get soft. After that, you whiz it up in your blender or with an immersion blender, and bam! Dinner’s ready. My kind of soup.
Sara’s kind too. I hope you love it as much as she does!