Although here in New England it is technically spring—a time when we think about body cleansing rituals—there is still a chill in the air that beckons warmth and comfort. So while all my west coast & southern friends are chugging their chilled green smoothies, we northeasterners can feel more comfortable downing soups for the same effect.
I dearly love creamy soups but know that too much dairy does not agree with me. Dairy sort of defeats the cleansing quality of greens but I love the smoothness and creaminess it adds to pureed soups. As an alternative I came up this recipe that, to my taste, gives the comforting satisfaction of a creamy broccoli cheddar soup yet still retains the health benefits of a spring green cleanse. Enjoy!
- 1 brocoli crown chopped; about 3/4 lb. or about 4 cups
- 1/2 medium onion chopped; about 1/2 cup
- 1 medium potato; about 3/4 cup
- 4 cups vegetable broth
- 2 T neutral flavored oil (or if you want a little dairy 2 T butter really enhances the flavor)
- 1/4 cup nutritional yeast (easily found at the grocery store in the Bob’s Red Mill section)
In large soup pot, heat oil/butter over medium heat. Add onions and cook for 2 minutes stirring occasionally. Add potatoes and brocoli, then cook for two more minutes stirring to prevent browning. Add broth, bring to a boil then reduce heat to simmer, cover the pot and cook for 30 to 45 minutes until potato is very soft and squishy.
Using an immersion blender, puree the soup until it is smooth and creamy. Alternatively, let the soup cool then add to your food processor or blender to puree, then add back into the pot to warm again.
Stir in the nutritional yeast and you are done. This yeast adds some protein, lots of vitamin B12 and a cheddar cheesy type flavor. Yum!