To be honest, I was pretty skeptical of “nutritional yeast” when I started seeing it in my dairy free recipes. “It tastes just like cheese” they would tell me . . . yeah right!
Well, by itself it really doesn’t taste like cheese, but added to many recipes it does add that rich creamy goodness I was missing since I cut dairy out of my diet. And that’s exactly what nutritional yeast does in this savory and satisfying broccoli no-cheese soup.
- 4 cups Broccoli florets
- 1 head Garlic
- 1/2 Sweet Yellow Onion, diced
- 2 cups Vegetable Broth (I use Chicken Bone Broth, but then it’s not vegan)
- 2 cups Unsweetened Almond Milk
- 3 tbsp Arrowroot powder
- 1/8 tsp Cayenne pepper
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 4 tbs Olive Oil
- 8 tbsp Nutritional Yeast
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Slice the top of your garlic and drizzle the exposed cloves with 1 tbsp olive oil. Wrap in foil and place in the oven for 20 minutes.
- Meanwhile, toss your broccoli florets with 1 tbsp olive oil, salt, and pepper. Place on the baking sheet and roast with garlic an additional 30 minutes.
- Add 1 tbsp Olive oil to a medium pot with onion and sauté 5 minutes. Squeeze 5 garlic cloves and mash with a pinch of sea salt using a fork. Add to the onion and allow to melt together another 2 minutes.
- Add remaining olive oil to the pot with arrowroot powder. Cook until powder is absorbed into the oil before adding broth and almond milk. Whisk well t combine.
- Stir in nutritional yeast and bring to a low boil.
- Chop broccoli florets or toss in a food processor if you want a finer consistency. Then add to the pot, stirring to combine.
- Finally, add spices (making adjustments according to your taste).