Spicy Broccoli Cheeze Soup

I’m almost over my soup phase for this month! I made this soup two days ago and served it at a party yesterday, everyone loved it! Everyone was surprised it was non-dairy soup that really tastes like cheese. I made a double batch and let it sit overnight before serving it. I’ve found most of these soups, bean and lentil dishes taste even better the second day!

I found this recipe from Melomeals: Vegan For $3.33 A Day… another winner!

Southwestern Broccoli Cheese Soup

Water/broth for sautéing

1 t chipotle powder or smoked paprika if you don’t like heat (you can also use 2 whole chipotle chile peppers instead of the powder – I did and it was yummy!)

1 t cumin

1 T chili powder

Pinch marjoram

1 large onion, diced

1 small carrot, diced

6 big cloves garlic, pressed

1 t garlic salt

Around 2.5 c white beans and their cooking liquid (2-15 oz cans or 1-29 oz can)

2 c waxy potatoes, (around 2 medium) medium chop

1 c salsa – I used the Costco brand salsa

1 c crushed tomatoes

1 T yellow mustard

2 c water or broth

16 oz frozen broccoli

1 T apple cider vinegar

½ c nutritional yeast

Salt/Pepper or Lemon Pepper to taste

Method

1. Sauté the dried spices, onions, carrot and garlic along with the garlic salt. If you are using canned beans then by all means use less garlic salt

2. Add the beans, potatoes, salsa and tomatoes along with the broth. Cover and bring to a strong simmer for 10 minutes.

3. Puree with a hand blender or in a food processor

4. Stir in the broccoli, yeast and vinegar. Cover and let soup sit for 10 minutes. Blend again

5. Taste and adjust seasoning