Cheezy Cream of Broccoli Soup
Makes 8 one cup servings
8 cups fresh broccoli florets, chopped smallish
3 cups vegetable broth
3 Tbsp. earth balance
3 Tbsp. unbleached flour
1 cup almond milk
1 cup of coconut milk (full-fat)
1/4 tsp. salt
Fresh ground black pepper
1/2 cup nutritional yeast
Steam or microwave broccoli under tender. Set aside about 2 cups of the broccoli for later use.
Blend together the broth and the broccoli. (You may have to do this in batches) It won't be perfectly smooth, but make sure to eliminate any chunks. Set aside.
In a large soup pot over medium heat, melt the earth balance. Carefully stir in the flour until you have a nice paste. Whisk in both milks slowly, keeping the mixture smooth. Whisk in the salt, a few good grinds of pepper, and the nutritional yeast.
Whisk in the broccoli-broth blend and then let simmer for about 15-20 minutes. When hot and ready to serve, stir in 1/2 cup of the reserved cooked broccoli into each serving.