After all the rich holiday foods I am so ready for some "lite" meals! Last night I put together a quick "cheese" broccoli soup that was light but so good! I call it broccoli cheese soup though in our no-animal protein style it really has no meat or dairy. It's actually slightly "cheesy" and tastes a little rich and buttery to me. Give it a try and it just might become one of your lighter favorites as well.
You could serve it with bread and salad. We just had it with saltine crackers crumbled in and it was enough for us last night. I did have two bowls; it just tasted so good!
1 stick margarine (I used blue bonnet light which has no dairy)
1 chopped onion
2 Tablespoons chicken bullion (I use McCay's vegan)
8 cups water
2 cups broccoli florets (more or less if desired)
1 cup plain almond or soy milk
1/4 cup cornstarch
Salt and Pepper to tastse
For "cheese" sauce
2 cups water
1/2 cup cornstarch
1/2 cup nutritional yeast (not like bread baking yeast, I buy mine at Apple Valley)
1 teaspoon salt
1/2 teaspoon garlic powder
1 Tablespoons prepared mustard
1/4 cup vegetable oil
Melt margarine in large stock pot, add onions and saute till soft. Add water, bullion and broccoli. Bring to a simmer until broccoli is tender. Meanwhile in a separate pan mix the cheese sauce water, cornstarch, yeast, garlic powder
and salt heating till thickened. Remove from the heat and stir in the mustard and oil.
Mix cheese sauce into broccoli soup base. In a small bowl whisk the remaining 1 cup milk and 1/4 cup cornstarch. Stir into the soup while simmering. It should thicken slightly.