Monday, February 8, 2010

Vegan Broccoli Cheese Soup

This Christmas, my step-mom came through for me in the gift-giving department. She got me an immersion blender.

As you might have noticed, I'm a big fan of soup. For all these years, I've been scooping my soup out of the pot and pureeing it in my regular blender. I watched the Food Network and coveted the immersion blenders of the stars. (I guess I never really thought about going over to the store and buying one for myself!)

Now, I no longer need to covet my neighbor's small appliances. I have my own. And, yes, you can make this soup with a regular blender, but the immersion blender is so much fun!

Although not called for in the recipe, if you have some yummy Daiya cheese (vegan, soy-free cheese) on hand, go ahead and toss that into the hot soup before blending, if you so desire.

We shared this recipe with Slightly Indulgent Tuesdays; please check out the other great recipes.

Creamy Broccoli Soup

Makes 6 servings

2 teaspoons olive oil
1 stalk of celery, diced (It's ok if it has leaves.)
1 carrot, peeled and diced
1 onion, diced
2 large garlic cloves, minced
1 baking potato, peeled and diced
1 bunch of broccoli (enough to make 4 cups chopped)
2 vegan gluten-free bullion cubes
2 cups water
1 1/2 cups rice milk
fresh-ground pepper to taste
salt, if using salt-free bullion cubes otherwise omit the salt

In a large stockpot, heat olive oil over medium-high flame.
Add celery, carrot, onion and garlic.
Saute until softened, about 3 minutes.
While vegetables are cooking, cut off the ends of the broccoli stalks.
Peel the remaining stalks with a vegetable peeler, and chop the broccoli from flower to stem.
Add the potato and broccoli to the vegetables. Saute for 2-3 minutes.
Add bullion, water and rice milk.
Bring to a boil.
Reduce heat, cover and simmer for 20 to 25 minutes until softened.
Blend soup with immersion blender or blend in blender.

Happy Cooking!
Kim and Megan

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