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Broccoli Cheeze Soup (version 1, extended)
From Farm Where Life is Good
<p>Thick, savory soup with the wonderful full flavor of fresh broccoli</p>Source: Oh She Glows blog adaptation (Entered by Lara Rasmussen Anderson)
Serves: 3-4
Vegan!
Ingredients
1 tsp
olive oil
1
onion, chopped
3
garlic cloves, crushed and minced
1 cup
chopped celery
4 cup
broccoli florets, chopped
1 1/2 cup
potatoes, peeled and chopped
3 cup
vegetable broth/stock
2 Tbsp
nutritional yeast
1/4 tsp
cayenne pepper
Cheeze Sauce, see add'l recipe
1/2 tsp
white balsamic vinegar
sea salt and black pepper, to taste
1/4 cup
parsley, minced (save some for garnish)
Daiya mozarella-style cheeze garnish
paprika garnish
Step by Step Instructions
- In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently. Cook for about 5-6 mins.
- Add in the celery, broccoli, and potatoes and cook for about 5 minutes. Now, add the broth, nutritional yeast, and cayenne pepper and simmer for another 15 mins or so until the potatoes are just fork tender.
- Meanwhile, prepare your cheeze sauce (see below) while the soup simmers.
- Carefully transfer the soup (in two batches) into a blender. Blend until almost smooth (I left it a bit chunky, but you can blend as much as you wish) and place back into the pot. Stir in the cheeze sauce, reserving 1/3 cup for later.
- Stir in optional vinegar, salt, pepper, all to taste. Finally, stir in the minced parsley and spoon into bowls.
- Top the soup with croutons, Daiya cheese, remaining cheeze sauce, parsley and smoked paprika.