Broccoli Cheese Soup (Dairy Free & Low Fat)
Broccoli Cheese Soup (Dairy Free & Low Fat)
Growing up, I would really just drown anything in cheese. From Velveeta cheese packets to cheese dip for the bread sticks on my laundry-mat lunch break to the movie theater nachos with extra extra cheese to melted string cheese in the microwave, I was quite literally hooked. Now, I don’t eat dairy. I understand why I was so addicted to it: it has a little to do with casomorphin and a lot to do with a high salt fat combo. Any who, I choose to eat plants and we can get a yummy cheesy flavor without the dairy (you can choose to use the Nutritional yeast or skip it) thanks to the addition of Umami embodying miso paste (which doesn’t raise blood pressure like pure salt can!).
Broccoli Cheese Soup (Low Fat & Dairy Free)
Ingredients
- 1 large chopped carrot
- 2-3 chopped yukon gold potatoes
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 1/2 cup nutritional yeast
- 2 Tbs reduced vinegar
- Dash turmeric powder
- Black pepper to taste
- 1/4-1/2 cup raw cashews
- 1/2 tsp smoked paprika (optional and will make the soup slightly orange, but the flavor is great)
- 4 cups chopped broccoli (include stems!)
- pinch thyme
- 1 tsp miso paste
- 2 1/2-3 cups water
Instructions
- Soak nuts in water for several hours or hot water for about an hour if you want them to be easier to blend. Drain and set aside. Boil the carrot, onion and potato in the water until tender and drain but reserve the liquid. Steam the broccoli in just enough of the reserved liquid to steam/cook it. Add 1 cup of the liquid to the blender with all remaining/cooked ingredients aside from the broccoli. Blend until smooth. If you need more liquid to create a soup like consistency, add it to the blender and blend again. Stir soup with the broccoli and enjoy!
