From the kitchen
Vegan Broccoli "Cheddar" Soup
A light soup base of rice milk, nutritional yeast, carrots, and broccoli florets standing in for the classic cream and cheddar version.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, diced
- 3 cups Broccoli Florets
- 3 cups Vegetable Broth
- 1 cup Rice Milk
- 1/2 cup Nutritional Yeast
- 2 tbsp Cornstarch, mixed with 2 tbsp water
- Salt and Pepper, to taste
Method
- Heat the olive oil in a pot and sauté the onion and carrots until softened, about 6 minutes.
- Add the broccoli and vegetable broth, cover, and simmer 10 to 12 minutes until tender.
- Purée about half the soup, leaving the rest chunky for texture.
- Stir in the rice milk, nutritional yeast, and cornstarch slurry, and simmer gently 3 to 5 minutes until thickened.
- Season and serve.
Kitchen note
This soup relies entirely on the cornstarch and nutritional yeast for body and richness, rice milk brings almost none of its own, unlike a nut or oat milk version of this same soup.
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