Jumpstart Dinner Recipe #9: Creamy Broccoli Soup

This wonderful soup is inspired by Isa Chandra Moskowitz’s recipe in Isa Does It for Cheddary Broccoli Soup. Isa uses cashews in her recipe but you can substitute a can of white beans, as I’ve done here.

You can make a creamy soup featuring almost any vegetable, by following this recipe and subbing in the vegetable you want to feature (cauliflower, zucchini, etc.).

This hearty soup can be a main dish, and would be good with whole-grain bread and a green salad on the side.

CREAMY BROCCOLI SOUP (adapted from Isa Chandra Moskoitz)

Ingredients:

1/4 cup sherry, veg broth, or water

1 small onion or medium onion, peeled and chopped

3 cloves garlic, minced

4 cups chopped broccoli, stalks and florets (about 1 head)

1/2 cup peeled and chopped carrots

1 potato, peeled and diced

1/2 tsp ground turmeric

1/2 tsp salt 

5  cups water or vegetable broth, or a mix

1 can of white beans, undrained

2 tbsp white or light miso

2 tbsp nutritional yeast 

2 tbsp fresh lemon juice (juice of about 1/2 fresh lemon)

Freshly ground black pepper
___________

Optional garnish:

Chopped tomatoes and/or red onion

Directions:

Place 1/4  cup sherry in a large pot and sauté the onion just until softened, about 3 minutes. Add the garlic and sauté for 30 seconds or so, until just fragrant. Add more liquid if needed.

Add the broccoli, carrots, potato, turmeric, salt, and 5 cups liquid. Bring to  a boil, then lower the heat to a simmer. Partially cover, and cook for about 10 minutes until the vegetables are tender. 

When the soup has cooled somewhat, add the undrained can of beans, miso and nutritional yeast. Use an immersion (stick) blender to purée the soup, so that only tiny bits of veggies are visible; or purée in a regular blender in batches. You can blend  the soup only partially if you desire.

Just before serving, bring the soup to a gentle simmer and make sure it is heated through. Add the lemon juice and pepper just before serving. Garnish if desired.