Tuesday, October 23, 2012

Vegan Broccoli Cheddar Soup

I can actually take credit for having invented this recipe! Once again, nutritional yeast takes the place of cheese to create the same rich, velvety flavor but substituting the cholesterol for a wallop of B vitamins.

1 large potato, chopped
1 head broccoli, chopped
2 garlic cloves, chopped
1 cup non-dairy milk (unsweetened)-- I used almond
1 cup water
1/4 cup nutritional yeast
Pinch of salt
1 tbsp olive oil

Saute the garlic in the olive oil until soft, then add the potato chunks and stir for another 3 minutes. Add all of the other ingredients and mix well. Bring to a boil, reduce heat, simmer on low about 20 min or until all chunks are very soft.

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