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.
- 1 tablespoon olive oil
- 2 pounds of broccoli florets
- 1 large onion
- 2 medium garlic cloves
- 2 teaspoon mustard powder
- pinch cayenne pepper
- Kosher salt
- 4 cups water
- Rounded 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth (or vegetable broth)
- 2-1/2 ounces baby spinach
- 1/4 cup nutritional yeast
- 3/4 cup dairy-free cheddar cheese (Recommended: Daiya)
- Freshly ground pepper
- 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.
- 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.