Soup, broccoli
Snap Pea Sheep

Broccoli Cheese Soup

This soup is made with my no-cheese sauce and unsweetened coconut milk. Cooked potatoes and butternut squash are blended to make the soup creamy. the broccoli is barely blanched so it tastes very fresh. A sprinkle of Aleppo pepper is sprinkled on top for color and a little touch of heat. Creamy and delicious!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/2 Cup Diced potato
  • 3/4 Cup Diced butternut squash
  • 8 Oz Vegetable broth
  • 2 Cups Cup broccoli divided
  • 1/2 TBSP Garlic powder
  • 2 Cups Plant Milk So Delicious unsweetened coconut
  • 1/2 Cup No-cheese sauce See recipe
  • 1 Pinch Nutmeg
  • 1/2 TSP Salt
  • 1/2 TSP Black pepper
  • 1 Cup Water
  • 1 Pinch Aleppo pepper (Optional) For garnish

Method
 

  1. Dice the potato and squash. Cover with vegetable broth and cook on medium heat until the vegetables are soft. 
  2. Cut broccoli florets into small pieces and set aside. Add remaining broccoli (about half of it) to the saucepan the last minute of the cooking time.  
  3. Add milk, garlic powder, nutmeg, salt, pepper, and no-cheese sauce to the blender. 
  4. Add cooked vegetables to the blender. Blend until smooth. 
  5. Rinse the sauce pan, add the chopped broccoli florets and cover with 1 cup water. Cook about 1 minute and drain the water from the pan.
  6. Add contents from blender to the cooked broccoli and stir to incorporate. Simmer and additional 3-4 minutes to warm the soup.
  7. Serve the soup and sprinkle Aleppo pepper on top for garnish. 

Notes

Used logo
This is a Snap Pea Sheep recipe
This requires some no-cheese sauce but you can instead blend 1/4 cup cashews with 1/2 cup water, 2 TBSP lemon juice, 2 TBSP Tahini, 1/2 TSP Dijon mustard to the broccoli and milk and blend. Same ingredients. 
Substitute cauliflower for the broccoli to make cauliflower soup. 
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