Cheesy Broccoli Soup
"Vegan Cooking" by Beverly Lynn Bennette & Ray Sammartanto
Yield: 8 Servings
2 1/2 cups water or vegetable broth
1 1/2 cups Yukon Gold Potatoes, peeled and cut into 1/2-in cubes
4 cups broccoli, coarsely chopped
1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 TBS garlic, minced
2 tsp. dried thyme
1 bay leaf
2/3 cup Vegan Cheese Sauce Mix
1 TBS Dijon mustard
1/2 tsp. sea salt
1/4 tsp black pepper
2 cups soy milk or other nondairy milk of choice
1. In a large pot, combine water, potatoes, 1 cup broccoli, onion, carrot, celery, garlic, thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 20-25 minutes or until vegetables are tender. Remove from heat and let cool slightly. Remove and discard bay leaf.
2. Ladle 1/2 of mixture into a medium bowl. Transfer remaining mixture to a food processor fitted with an S blade, or blender; add Vegan Cheese Sauce Mix, Dijon mustard, salt, and black pepper; and process for 1 or 2 minutes or until completely smooth. Transfer blended mixture back into the pot. Process reserved mixture for 1 or 2 minutes or until completely smooth, and add back into the pot.
3. Stir in remaining 3 cups broccoli and soy milk, and simmer over low heat for 4-7 minutes or until broccoli is tender. Taste and adjust seasonings as desired.
Variation: Replace the fresh broccoli with 1 pound frozen broccoli or other frozen vegetables or vegetable blends.