It’s still winter where I live, in sunny Florida. Happily, our little cold snaps are short-lived. This is great weather for curling up in a blanket with a hot bowl of nourishing soup.
This broccoli soup is refreshingly light as compared to the traditional butter, milk and cheese recipe many of us grew up with. It is thickened by the puree of vegetables, and lightly finished with a rich and flavorful blend of cashews, silken tofu and seasonings combined to create a wonderfully cheese-like experience that compliments vegetables, nachos, pizza, tofu scramble, and many other dishes.
- 1 tbsp. Canola oil
- 1 White onion, chopped
- 2 stalks Celery, chopped
- 1 ½ pounds Broccoli
- 4 cups Vegetable stock
- ½ tsp. Sea salt
- ¼ tsp. Fresh ground black pepper
- 1 ½ cups Spinach leaves, fresh, packed
- 1/2 recipe Cheezy Sauce (see below)
1.Trim and chop broccoli, including stems, reserving 2 cups of florets.
2.In a large soup pot, saute onions and celery in canola oil until transluscent, about 10 minutes.
3.Add broccoli, except reserved floret, and stir in stock, salt and pepper. : Cover and bring to simmer over high heat. Decrease heat to medium-low and simmer 20 minutes, until very tender.
4.Stir in spinach and continue to simmer until wilted. Puree with immersion blender until smooth.: Add broccoli florets and simmer until tender.
5.Drizzle individual servings with cheezy sauce and serve immediately. Yields 4-6 servings.
- 1 cup Cashews, raw
- 12 oz. Soft, silken tofu
- ¼ tsp. Garlic powder
- ¼ tsp. Onion powder
- ¼ tsp. Turmeric
- ½ tsp. Yellow miso
- ½ tsp. Paprika
- ½ tsp. Salt
- ¼ tsp. Chipotle powder
- 2 tsp. Olive oil
- 2 tbsp. Nutritional yeast
- 3 tbsp. Water
1.In a small pot, cover the cashews with water, and boil for about 8 minutes to soften. Drain and let cool.
2.In a food processor, process cashews until they’re finely ground. Add remaining ingredients and process until smooth.