Creamy Broccoli Soup

By Angeline D. Brauer, DrPH, MHS, RDN

Soup

Ingredients

1 large onion, finely chopped
3 medium carrots, thinly sliced in rounds or half rounds
4 cups broccoli, chopped small
4-5 cups water or vegetable broth
½ cup cassava flour
1 tbsp mushroom powder
1 tsp smoked paprika powder
2 tsp parsley
1 tsp basil
3 cups pre-cooked and cooled pasta (optional for a Mac-and-cheese texture)
½ cup plant based milk
Salt to taste

Cheesy Sauce

Ingredients

½ cup pumpkin seeds
½ tsp turmeric powder
1 tsp garlic powder
2 tbsp pickle juice or lemon juice
1 tbsp nutritional yeast flakes
1 tbsp tahini
1 cup boiling or very hot water

Instructions

  1. In a small blender, combine all cheesy sauce ingredients and let sit for 10 minutes until seeds are softened. Blend until smooth and set aside.
  2. In a large pot, Sauté onions in small amounts of water or oil. Add sliced carrots and continue sautéing until soft. Add a pinch of salt while cooking.  Sprinkle cassava flour over vegetables and stir until flour is evenly distributed.
  3. Add broccoli and 1 cup water or broth and steam till vegetables are soft, about 5 minutes. Add seasonings and remaining 4 cups water or vegetable broth and cook on medium heat until soup is warm.
  4. Lower heat and add cooked pasta if desired. Stir all ingredients gently.
  5. Pour in cheesy sauce and milk. Stir gently and add salt and additional lemon (or pickle) juice as desired.