When I was younger, I didn’t care for broccoli, but I loved my mom’s broccoli cheese soup; this is my non-dairy re-creation. One note – there is a lot of stock/broth in this recipe, however, if not enough is used, the cheese may make the soup congeal, more like mac & cheese consistency. You can start with a smaller amount & add more if you need.
2-3 cups broccoli florets, in bite-sized pieces
2 packages cheddar shreds (I used Follow Your Heart)
3 boxes stock-in-a-box (I used chicken, used vegetable for vegan/vegetarian option)
1/2 medium onion, chopped
1 large or 2-4 small garlic cloves, minced
1 celery stalk, chopped
3 carrots, peeled & sliced in medallions
potatoes (I used 3 medium Yukon gold & 2 medium russets)
1 tablespoon olive oil
2-4 tablespoons Earth Balance/Melt or your favorite butter substitute
1 cup coconut cream (canned coconut milk)
1 tablespoon garlic powder
2 teaspoons onion powder
small pinch nutmeg
Add olive oil & butter substitute to large stockpot; add onion, minced garlic, celery and carrots & cook until tender. Add chopped potatoes and cook a couple of minutes. Add stock and seasonings & bring to a boil; simmer about 30 minutes, stirring occasionally. Add broccoli, coconut cream & cheese; stir until combined; simmer another 15-20 minutes or until potatoes & broccoli are tender. Serve.
Is there a food you don’t care for, but will eat in another recipe? Comment & let me know.