Denver

Vegan Home Cooking with Gillian: Cheesy Broccoli Potato Soup

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This soup is a mix between a broccoli cheese soup and a baked potato soup – AKA the mother of all soups. There’s nothing like a rich feeling soup on a cold day and, seeing as it’s getting cooler in Colorado, I found this soup at the perfect time. This soup actually started out by me making nacho cheese but I tasted it before seasoning and this idea struck me. This is hands down my favorite soup and I will be making a TON of it over the next few months until we are blessed with warm temperatures again.

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What you need:

3 Heads Broccoli

4 Red Potatoes, diced (not peeled)

4 Yukon Gold potatoes, diced (peeled)

1 Batch Cheez sauce (see recipe below)

1 can full fat coconut milk

1 container no chicken broth (32 oz, you can also use bouillon cubes)                                                      

6 cups water

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How to:

Pour the cheez sauce, broth, milk, and water into a stock pot and allow to simmer.

While waiting for the broth to heat up, dice potatoes and chop broccoli into whatever size pieces you like, for me, I like to chop the florets in half and dice the stalk.

Once heated, slowly add in the veggies, turn the heat down to low and allow to simmer for about an hour.

**you may need to add additional liquid if it reduces too much, more broth, milk, or water will work.

Once the veggies are soft, season to taste.

Top with any fixings you would like, we used sour cream, green onion, hot sauce, and some seitan bacon but I also love using the tempeh bacon we make (you can find the recipe here)

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Cheez sauce:

3 Russet potatoes, quartered

2 cups raw cashews, soaked overnight or thrown in the pot with the veggies

1 White onion, quartered

6 Cloves garlic, smashed

4 Carrots, roughly chopped

1.5 cups NOOCH

S & P to taste

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How to:

Chop all of the veggies and add to a pot with water (add cashews if you have not soaked beforehand)

Boil for 15-20 minutes until carrots and potatoes are fork tender.

Once soft, add mixture (including water) to a blender and blend until smooth, this may take a couple batches through the blender.

Return the mixture to the pot and add NOOCH, salt, and pepper.

Heat thoroughly and until well mixed. Remove from heat and set aside.

**This can be used for SO many things, put on tofu scramble in the mornings, inside breakfast pockets, mac & cheese, used as nacho cheese (with additional seasoning), as a topping for steamed veggies, or even just as a dip. Seriously, this is the most universal thing EVER.

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