Tag Archives: broccoli

Broccoli ‘Cheese’ Soup

Sorry that this bowl is not even half full, and more than half empty.  

Every Saturday, my family gets together for dinner (which ends up being pizza 95% of the time).  I either make my own gluten-free, dairy-free pizza, or a soup.  Last Saturday I made this broccoli soup.  I figured that since I doubled the recipe there would be plenty of leftovers so I could take a picture of it the next day.  However, it was so popular there was barely a half-cup left.  Even my 18-year-old nephew liked it.

Broccoli 'Cheese' Soup
Serves 8
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  1. 1 tablespoon olive oil
  2. 2 pounds of broccoli florets
  3. 1 large onion
  4. 2 medium garlic cloves
  5. 2 teaspoon mustard powder
  6. pinch cayenne pepper
  7. Kosher salt
  8. 4 cups water
  9. Rounded 1/4 teaspoon baking soda
  10. 2 cups low-sodium chicken broth (or vegetable broth)
  11. 2-1/2 ounces baby spinach
  12. 1/4 cup nutritional yeast
  13. 3/4 cup dairy-free cheddar cheese (Recommended: Daiya)
  14. Freshly ground pepper
  1. Heat oil in large, heavy-bottom pot over medium-high heat. Add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring often, until fragrant, about 5 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft (you should be able to mash it with the back of your spoon), about 20 minutes, stirring occasionally.
  2. Add broth and 3 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach, dairy-free cheese, and nutritional yeast. Cook until spinach is wilted, about 1 minute. Transfer to blender in batches (you don't want to fill it more than 2/3 full or else you may have an explosion) and process until smooth. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven. Season to taste with salt and pepper. Serve.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/
One thing that may seem strange, is that you are basically supposed to cook the broccoli to death to get the real flavor out.  The baking soda speeds up the process, and the spinach gives it the bright, green color. 

Roasted Broccoli with Cheeze Sauce

There are many, many, many, many, many (get my point?), many dairy-free cheese sauces out there.  So why am I throwing another one out there?  The thing about most of the recipes out there is they either have flour, nuts, or tomatoes in them; each something that at least one of my family members is allergic to.   There are also sauces with dairy-free cheeses, but those can get pricy, and unhealthy.  

So, in short, I wanted to create a recipe that all of my family members can have, and one that is a little more healthy.  

Roasted Broccoli with Cheeze Sauce
Serves 5
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. 1-1/2 pounds broccoli florets, cut into 1 inch pieces
  2. 2 tablespoons olive oil
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon freshly ground pepper
Cheeze Sauce
  1. 2 tablespoons non-hydrogenated vegan margarine (e.g. Earth Balance)
  2. 2 tablespoons sweet rice flour
  3. 1/8 teaspoon garlic powder
  4. 1/4 teaspoon mustard powder
  5. 1/2 teaspoon chili powder
  6. 1/8 teaspoon tumeric
  7. 1/4 teaspoon salt (or more, to taste)
  8. 1/8 teaspoon freshly ground black pepper
  9. 3 tablespoons nutritional yeast
  10. 1-1/2 cups So Delicious coconut milk, unsweetened
  1. Preheat oven to 450 degrees. In a large bowl, toss together broccoli, olive oil, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on large sheet tray and cook in preheated oven for 10-15 minutes, until broccoli is tender and florets are lightly browned.
Cheeze sauce
  1. In a small pan, melt margarine over medium heat. Whisk in flour, garlic powder, mustard powder, and chili powder. Cook for 1 minute, until very fragrant. Whisk in coconut milk and whisk constantly until thickened.
  2. Season with salt and pepper to taste. Serve over cooked broccoli.
One Fine Tomato http://onefinetomato.com/
Roasting the broccoli is nice for a change, lending a slightly different flavor and texture.  I like this recipe because you can make the sauce while the broccoli is cooking making it a quick recipe, so I decided to enter it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest.   I actually did this one with a stopwatch and was able to get it done (trimming broccoli included) in 13’22”.