This is the week everyone will be saying “Be My Valentine” to someone special. In our house, I will be saying to my love “Be My Vegetarian.” And he is very receptive because he has discovered over the past year that eating Vegetarian is not boring in the least. His health has improved, he has less inflammation in his body, and he looks and feels better than ever.
I won’t lecture you today on the benefits of eating Vegetarian or Vegan (but I will soon!) Try it for yourself and see the difference. Or you can ask my hubby. I’d give you his number but he’d really be really mad at me and might eat a burger just to spite me.
I saw a recipe for a similar soup on a Facebook page belonging to one of my high school friends, who, coincidentally, recently decided to start eating Vegetarian. Let me start off by saying she was drop dead gorgeous before, but now she just glows (thank you Susan!) Lots of test cooking and sampling and a few iterations later, I think I have made simply one of the best Vegan soups I have ever tasted. So far all of the people I have tested it on have loved it (and they have to be honest or I won’t cook for them!) I think you will love it too. It’s fast and easy to make. It’s creamy and cheesy, without cream or cheese, and has less fat and calories than traditional Cream of Broccoli soup. Make a double batch, I promise you’ll fall in love.
Simply the Best Cream of Broccoli Soup, Vegan and Gluten Free
1 medium onion, diced
3 cloves garlic, minced (or you can use 1/4 tsp. garlic powder, which is what I did)
1 tsp sea salt (optional)
1 tsp black pepper
`1 tsp Dijon mustard (all we had in the fridge was “beer mustard” and it worked great!)
2 1/2 cups unsweetened Almond Milk (my favorite is Wegmans Original but any will do – Do NOT use Vanilla flavored!)
2 1/2 cups Vegetable Broth (my favorite is Zoup. Wegmans has it for $4.99 a jar; World Market $4.19 would love to hear where you find yours!)
5-6 cups frozen Broccoli florets, steamed til tender (in microwave)
1 1/4 cup Nutritional Yeast
1 Tsp. fresh lemon juice
Lemon Zest for garnishing (optional)
In a large pot, cook the onions and about 1/4 cup of the veggie broth over medium heat until translucent, about 6 minutes.
Add the garlic, optional salt and pepper and dijon mustard and cook for a few more minutes.
Add the milk, veggie broth and steamed broccoli. Bring to a simmer, reduce heat to low, cover and cook for about 20 minutes. Check periodically, you don’t want it to boil – just simmer. The broccoli is already tender so the additional cooking time is just to heighten the depth of flavor.
Turn off the heat and add nutritional yeast and lemon juice.
Remove half the soup and puree in a blender, or use an immersion blender.
Add the blended soup back to the remaining original soup and simmer, covered until ready to serve.
Serve with a Sourdough baguette and keep that soup ladle handy, you’ll be serving up seconds to everyone
Happy Vegetarian Valentine’s Week!
PS – I had to share this photo, because everyone thinks my house is just perfect all the time. I made the soup and put it in a container in the fridge. When it was time for photography – I opened the door to the fridge and the container fell out from the top shelf and broke in half. This does not show the other side of the kitchen, which included me in a black outfit and black suede boots, covered in green broccoli soup. xxoo