Creamy and cheesy soups often top the list of the most unhealthy foods you can order at a restaurant. A few florets of broccoli won’t undo the damage caused by a bowl full of butter, cream, cheese, and salt. Fortunately, it’s really easy to recreate the texture and taste of restaurant-style broccoli cheddar soup without the cruelty and cholesterol (you still need to watch the salt!)
This recipe comes together easily in 15 minutes.
Vegan Broccoli Cheddar Soup Recipe:
2 tbsp Earth Balance
1 small onion, diced
4 cups vegetable broth
1 cup mori-nu extra firm silken tofu
1/4 cup nutritional yeast
1 bunch baby broccoli, chopped
salt, to taste
pepper, to taste
cayenne, to taste
nutmeg, to taste
2 cups cheddar style Daiya
Melt Earth Balance in a medium saucepan over medium-high heat. Add onions, cook until brown.
Combine cooked onions, broth, nutritional yeast, and tofu in a blender. Process until smooth.
Transfer liquid to saucepan, add broccoli and seasonings. Simmer over medium heat until broccoli is tender. Add Daiya, stirring until melted.
The soup will seem too thin at first, but will thicken up after a few minutes of cooling.
Sweet Potato Lentil Stew Recipe
2 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
3 small (or 2 medium) sweet potatoes, cubed
6 cups water
2 bouillon cubes (I use Rapunzel Brand)
1 1/2 cups dried red lentils
2 tbsp tomato paste
1 Turkish bay leaf
salt pepper cayenne and cumin, to taste
Heat olive oil in a stockpot over medium heat. Cook onions, carrots, celery, and garlic until soft. Add remaining ingredients and bring soup to boil over high heat. Reduce to low and cover, stirring occasionally, until sweet potatoes are cooked, about 30 minutes.
Serve with a splash of fresh lime juice (optional)
I often order lentil soup from the middle-eastern restaurant close to my work. I still haven’t been able to match the taste of their soup, but this recipe is still delicious!
Curried Lentil Soup Recipe
2 tbsp olive oil
2 large carrots, diced
3 stalks celery, diced
1 medium onion, finely chopped
10 cups water
2 cups red lentils
2 tbsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
2 tbsp dried oregano
2 tbsp dried mint
1 tbsp dried thyme
1 tbsp ground cumin
1 tbsp curry powder
1 tbsp smoked paprika
Cook vegetables with olive oil in a large stock pot over medium heat, until soft
Add remaining ingredients (except lemon juice) to pot and bring soup to boil
Cover pot and simmer over low heat for 20 minutes
Use an immersion blender to puree soup to desired consistency
Serve soup with a splash of lemon juice