Creamy Broccoli Cheese Soup
1 white onion, diced up small
2-3 small carrots, peeled and sliced thin
2-3 celery stalks, sliced thin
1 cup broccoli florets
2 medium russet potatoes, peeled and diced
salt and pepper to taste
1/4 cup dried parsley
pinch red pepper flakes
1/4-1/2 cup Dragonfly's Bulk Uncheese Mix (on this site)
water or veg broth
1 cup plain soy milk
1 can or cup cannelloni beans, drained and rinsed
This is kind of unconventional, probably not traditional Broccoli Cheese Soup, but I was using up leftovers and it sort of evolved. And it tasted really similar to what I remember Broccoli Cheese Soup to taste like.
Saute the onion in a little of something. I use broth, but you can use oil if you prefer. Saute about 5 minutes. Add 1 cup water, carrot, and celery. Bring to a boil. Add salt, pepper and parsley. Boil 5 minutes. Add potatoes, broccoli, and enough water to cover.
Bring everything to a boil, then reduce heat, then simmer until potatoes are tender (10-20 minutes, depends on how small they are diced).
When all veggies are tender, add 1 cup soymilk and heat through. Then add beans. Mash with a potato masher until beans and potatoes are pretty well mashed up and other veggies are in small pieces.
Finally, whisk in Dragonfly's Bulk Dry Uncheese Mix with a wire whisk. Add a pinch of red pepper, if you like. Add some leftover rice if you have it and want to use it up. Simmer till you are ready to eat it.
Serve with crusty bread and salad. Yum!