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!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Author: Snap Pea Sheep
Ingredients
1 1/2CupDiced potato
3/4CupDiced butternut squash
8OzVegetable broth
2CupsCup broccoli divided
1/2TBSPGarlic powder
2CupsPlant MilkSo Delicious unsweetened coconut
1/2CupNo-cheese sauceSee recipe
1PinchNutmeg
1/2TSPSalt
1/2TSPBlack pepper
1CupWater
1PinchAleppo pepper (Optional)For garnish
Instructions
Dice the potato and squash. Cover with vegetable broth and cook on medium heat until the vegetables are soft.
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.
Add milk, garlic powder, nutmeg, salt, pepper, and no-cheese sauce to the blender.
Add cooked vegetables to the blender. Blend until smooth.
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.
Add contents from blender to the cooked broccoli and stir to incorporate. Simmer and additional 3-4 minutes to warm the soup.
Serve the soup and sprinkle Aleppo pepper on top for garnish.
Notes
This is a Snap Pea Sheep recipeThis 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.