RECIPES
Vegan Cheezy Broccoli Soup
Bring out your blender for this cheezy broccoli soup and enjoy the benefits of 23 grams of plant-powered protein in each serving RECIPE AND PHOTOGRAPHY BY ZUZANA FAJKUSOVA & NIKKI LEFLER – Personal wellness coaches and vegan food authors in Vancouver, B.C. ACTIVEVEGETARIAN
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ACTIVEVEGETARIAN
ACTIVEVEGETARIAN
he secret ingredient in this fabulous soup? Nutritional yeast. Seriously, thank goodness for this stuff - it’s a real lifesaver for anyone transitioning to a plant-based lifestyle. It is an excellent source of protein and B vitamins and is therefore often used abundantly among the veggie crowd. Considered a complete protein containing 18 amino acids, it also contains a variety of minerals such as chromium, an important nutrient for maintaining balanced blood sugar levels. Enjoy this rich, creamy soup and know you’re getting all the nutrients you need from a well-balanced meal!
86 Inspiration Issue 2021
Serves 4
INGREDIENTS • • • • • • •
1 Tbsp. coconut oil 1 medium red onion diced 3 cloves garlic minced 1 tsp. Celtic sea salt 1 tsp. black pepper 1 tsp. Dijon mustard 2½ cups water
• 1 cup unsweetened coconut or almond milk • 5 cups broccoli florets • 1 cup nutritional yeast • 2 large carrots shredded • 1/8 tsp. ground nutmeg • 1 Tbsp. lemon juice
INSTRUCTIONS 1. In a large pot, cook the onions in the coconut oil over medium heat for about 5 minutes. 2. Add the garlic, salt, pepper, and Dijon and cook for a few more minutes. 3. Add the plant-based milk, water, and broccoli. 4. Bring to a simmer, cover and cook for about 20 minutes or until broccoli is tender.
5. Turn off heat and stir in nutritional yeast. 6. Remove the soup and puree in a blender. 7. Pour it back into the pot, add shredded carrots and bring to a gentle simmer for 5 minutes. Remove from heat, stir in nutmeg and lemon juice and serve.
Nutrition facts per serving Calories 204; protein 23g; fat 4 g; carbs 11 g.
IMPACT Magazine