Creamy Roasted Brassica Soup

It’s no secret that the kids and I have been feeling under the weather lately. I do not often get sick, so when I am I tend to complain about it. No one’s perfect.
I actually made this soup before we got sick, but it has been a huge comfort to me, something to make me feel good when physically I was feeling so awful. It takes an extra bit of work to roast the broccoli and cauliflower, but in my opinion it is so worth it- there is something so satisfying about soft, fragrant cauliflower, lightly browned and packed with flavor. In my opinion, it is essential to the success of the dish.
But if you’re short on time, you can of course use frozen veggies.

Creamy Roasted Brassica Soup

by Elizabeth Austin

Prep Time: 30 minutes

Cook Time: 30 minutes

Keywords: blender roast appetizer entree soup/stew side gluten-free kosher low-carb low-sodium nut-free soy-free sugar-free vegan vegetarian cauliflower broccoli cannellini beans vegetable broth Christmas Passover Super Bowl Thanksgiving American fall spring summer winter

Ingredients (serves 4-6)

  • 1 head of cauliflower
  • 2 large heads of broccoli
  • 3 cloves of garlic
  • 1 white or vidalia onion
  • 1/3 cup nutritional yeast
  • 1 1/2 cups almond milk
  • 2 1/2 cups vegetable broth
  • 1 can of cannellini beans
  • 1/2 cup Daiya cheddar cheese shreds (or low-fat cheddar)

Instructions

Begin by preheating your oven to 350 degrees.

Cut the broccoli and cauliflower into more manageable pieces- I also cut up my stems, since at the end I pureed the entire soup!

Toss with a bit of olive oil, salt and pepper.

Spread over a baking sheet (or dump into Corningware) and roast for 30-45 minutes, stirring once halfway through.

About 10 minutes before the broccoli and cauliflower are finished roasting, mince the garlic and dice the onion.

In a large, heavy-bottomed pot, saute the garlic and onion until soft and browning (about 10 minutes).

Add the broccoli and cauliflower when they’re finished roasting. They’ll be softer and lightly browned.

Add the almond milk, vegetable broth, and nutritional yeast.

I am definitely planning a full post on the wonders of nutritional yeast. It can be such a wonderful addition to so many dishes- soups, dips, and “cheeze” sauces, in particular, but I find that most people just don’t have a clue what to do with the stuff. It is also PACKEDwith nutritional value. Definitely worth keeping some around!

Bring the soup up to a simmer, and allow the broccoli and cauliflower to soften until they are falling apart (about 15-20 minutes).

Add the beans. Stir.

Transfer the entire mixture (carefully) to a blender, and pulse until creamy, with just a few chunks. You may have to do this in batches.

Transfer soup back to the pot, and stir in the Daiya cheese shreds.

Stir to heat through, and ladle into bowls.

Garnish with an extra sprinkling of Daiya and serve.

Enjoy!

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