If you're looking for a healthy and hearty soup recipe that doesn't require too many ingredients, this is the one for you. The soup will only take around an hour to make, and it's packed with nutrients. There's 1 cup of broccoli in every serving, yet it still has a creamy texture thanks to the use of unsweetened almond milk and vegan cheese. Best of all, this recipe is heat-free so you can enjoy it year-round!
Ingredients:
2 quarts of cold water
4 tablespoons butter
1 onion, diced
1 clove of garlic minced or pressed through a garlic press
3/4 cup all-purpose flour
5 cups broccoli florets (fresh or frozen)
3 cups chicken broth (low sodium)
6 ounces Monterey Jack cheese cubed.
Seasonings:
1/4 teaspoon ground ginger,
1/8 to 1/2 teaspoon cayenne pepper
Directions:
In a large saucepan melt the butter. Sauté the onion until soft and translucent, or in a microwave or pressure cooker until soft. Add the garlic and ginger and sauté for another 30 seconds, then add the flour and stir well with a whisk to evenly coat the mixture.
Add the chicken broth (or cornstarch) and bring to a boil, stirring occasionally. Reduce heat slightly. Add broccoli florets (or what you've already frozen) and simmer for about 5 minutes or until tender-crisp.
While the soup is cooking whisk in 1 cup of cornstarch with 1/4 cup of water mixed together in a small bowl until smooth. Add the cornstarch mixture to the soup.
Add all but 2 cups of the Monterey Jack cheese to the soup and stir until melted. Stir in broccoli stems if you're using them (optional) and serve hot.
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