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  • Writer's pictureEmma Tierson

Vegetable Packed Broccoli Cheddar Soup

Cold weather calls for soul warming soup.

Let's get right down to business. If you want to read my rambles, then check out my other blogs. This right here is for the food. Not for me.



 

Vegetable Packed Broccoli Cheddar Soup


Ingredients:

1 Head of Broccoli

1 Head of Cauliflower Chopped

1 Chinese Eggplant Chopped

1 Onion Quartered

1 Carrot Sliced

1 Potato Peeled and Chopped

1/2 Red Pepper Chopped

1-? Garlic Cloves Halved ( Do what you feel in your heart, mine said 4 cloves)

6 Mushrooms Sliced (OPTIONAL)

2 Cups Water

1/2 -2 Cups of Cheddar Cheese (Add to taste)

Cooking Oil

Garlic Powder

Onion Powder

Smoked Paprika

Soy Sauce

Salt and Pepper to taste


Directions:

Preheat oven to 375 degrees. On an oiled sheet pan, combine the cauliflower, eggplant, onion, carrot, potato, red pepper, and garlic. Spice with garlic powder, onion powder, and paprika to own taste preference. I tend to go heavy on the garlic. Roast in oven for about 60 minutes, flipping halfway through, until just golden brown.

On the stove top, warm up the vegetable stock in a pot. When vegetables are done roasting, place them in the stock. Use an immersion blender to make a smooth base (a blender will also work here, however be sure to use room temperature stock and cool the vegetables a bit before blending). Once smooth, if the consistency is too thick, add some water gradually until desired thickness. When the soup is warmed again, add the chopped broccoli and stir. Leave for at least 5 minutes. After the broccoli has had time to cook, gradually add your desired amount of cheese. Vegan cheese is fine if you are dairy-free, and if I'm being honest, this soup doesn't necessarily need cheese, it is plenty flavorful on its own!

If you would like to add mushrooms, saute them on medium high heat in a little oil and about a tablespoon of soy sauce until they are golden brown. Be sure to flip them and keep an eye on them. Soy sauce tends to burn quickly if cooked at high heat. I like to use Reduced Sodium Soy Sauce, but whatever you have works. Add to the soup when cooked, stir to combine.

Salt and pepper to taste.

Eat hot now, or save for weekly meal prep!

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