Broccoli and Cheddar Soup (vegan)
The god of all comfort foods has to be bread bowls, in my opinion. I haven’t made this in a while because, from what I remembered, it was tedious. But after making it again a second time, it took no time at all! The hardest part is just prepping the broccoli and the bread. But you can just have this as a soup and skip the bread bowl, although I would 110% recommend doing it as a bread bowl.
Ingredients (this fills a large sourdough bread bowl, about 3 bowls of soup): - 1 box veggie broth (900 mL) - 2 cups chopped broccoli - 1/4 cup flour - 4 tbsp nutritional yeast - 1/2 tsp of salt and pepper (add more if needed) - 1/4 tsp turmeric (for colour, so this is optional) - 1/2 tsp paprika (for colour, so this is also optional) - Large sourdough or deep round bread
Instructions: 1) Add 2 cups chopped broccoli, half of the broth (about 2 cups), salt, pepper, nutritional yeast, turmeric, and paprika to a large pot. Bring to a boil. 2) Reduce heat to a simmer. In a large bowl, add 1/4 cup flour. Slowly add the remaining broth, and whisk or stir with a fork until the flour is well incorporated and no longer clumpy. 3). Add the flour and broth mixture to the pot of soup. Leave on a simmer while you prepare your bread. This will allow it to thicken. If you prefer it thicker, prepare another bowl with a tbsp of flour and just use a ladle to take broth out of the pot to make another flour/broth mixture. You don’t want to add the flour straight into the pot because it will get clumpy. Keep doing this until you reach your desired thickness. 4) To prepare the bread, cut off the top like you would for a pumpkin. remove all the nice fluffy bread and break it up into pieces. Bake at 350 degrees C for about 5 min. Just until it’s warm. Feel free to leave it in longer if you prefer your bread a little more toasty. I left mine in for 8-10 minutes and thought it was a bit too crunchy. 5) Carefully add your soup into the centre of the bread bowl. ENJOY!