Now this is comfort food in a bowl! Serve with crusty bread and you are good to go - perfect for a rainy evening indoors!
INGREDIENTS:
¼ cup (60 ml) olive oil
5 cups (360 grams) broccoli, chopped (approx. 2 heads)
⅔ cup (100 grams) chopped carrots (approx. 2 carrots)
⅔ cup (100 grams) chopped celery (approx. 2 ribs)
⅔ cups (100 grams) chopped onion, (approx. 1 onion)
2 cloves garlic, minced
6 tbsp (65 grams) flour
4 cups (1000 ml) vegetable broth
2 cups (500 ml) original or unsweetened non-dairy milk
3 Teaspoons of nutritional yeast flakes
3 Teaspoons of vegan cheese sauce powder
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) salt, to taste
Black pepper, to taste
METHOD:
1. In the Instant Pot, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
2. Sprinkle vegetables with vegan cheese sauce powder. Cook for 1-2 minutes, stirring often.
3. Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the nutritional yeast. Leave in the pot for 10-15 minutes, or until the vegetables are tender.
4. Blend the soup to your liking.
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Much Love,
Margaret Hirsch