Written by Alan Zox Friday, 07 December 2012 00:00
As we approach a colder time of year, warm broths and creamy vegetable soups gain in popularity. Cold or hot all of these soups are easy to make any season. And they are made easier still by the use of a blender, robocoup, food processor or immersion wand. Personally I like a chunkier soup but smooth and velvety or chunky and hardy, soup is wonderful. I would add a simple salad on the side with oil and vinegar or chopped greens in the soup itself—like chard or spinach.. But with or without the greens, the soup can remain the centerpiece.
Soup has become a meal everyone can enjoy. It seems that ever since the Seinfeld series on the “soup Nazi,” soup has grown in popularity. Recently, I ran across a delicious recipe for vegetable soup that is light yet seemingly creamy while no dairy product is added. Created by the team who works with Alexander Junger, MD, author of the book, Clean, the recipe for the soup called Broccoli and “Cheddar” Soup is especially unique and delicious. It’s comfort food packed with antioxidants from broccoli with nutritional yeast that tastes like creamy cheddar. www.zoxkitchen.com
Broccoli and “Cheddar” Soup
1 leek, green top discarded, white section sliced in ½ inch rounds
2 garlic cloves, peeled and minced
2 tablespoons olive oil or coconut oil
1 head of broccoli, discard stem and cut into florets— approximately 4 cups
3 cups of vegetable or chicken broth
1 bay leaf
¼ teaspoon turmeric
½ cup nutritional yeast
season with alt and pepper to taste
In a large soup pot melt the coconut oil over medium high heat. Add the leeks until they begin to soften, 3-4 minutes. Add the garlic and cook until fragrant. Add the broccoli and stir to mix everything together. Cook for an additional 2 minutes.
Reduce heat to low, add the 3 cups of broth, bay leaf and turmeric. Cover and let everything simmer for 20 minutes. Remove from heat, uncover and stir in the additional nutritional yeast, salt and pepper if desired. Serve warm.