Back to Veganism: Recipe #1 Broccoli “Cheese” Soup
1 tablespoon refined coconut oil
1 onion, diced
4 cups roughly chopped broccoli florets
2 teaspoons fine sea salt
1 teaspoon black pepper
1 teaspoon white pepper
1.5 cups low sodium vegetable stock
4 cups rice milk
1/4 cup arrowroot
6 oz. vegan cheddar cheese (I recommend the “Follow Your Heart” brand)
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Heat coconut oil in 4-6 quart stockpot over medium heat.
Add onion and cook for 2 minutes, stirring occasionally.
Add broccoli, salt and pepper and cook about 4 minutes (until broccoli is crisp-tender and onions are translucent), stirring occasionally.
Stir in the stock, increase heat to high, bring to a boil, then reduce heat to a simmer. Cook until broccoli is very tender (about 10 minutes).
Remove from heat and stir in 1 cup of rice milk.
Transfer mixture to a blender and puree on medium or low, then return it to the pot.
Return to medium high heat and stir in the last 3 cups of rice milk. When it begins to simmer, stir in arrowroot and cheese, stirring until cheese melts.
