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Broccoli and 'Cheese' Soup

This Broccoli and 'Cheese" soup is delicious, low in fat and high in protein. And here's the cherry on top: it's 100% vegan and gluten-free!
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Prep Time 10 minutes
Cook Time 9 minutes
Course Appetizer, dinner, lunch, Side Dish
Cuisine American, French, vegan, Vegetarian
Servings 4 people

Ingredients
  

  • 2½ cups Broccoli Florets frozen
  • 2½ cups Turnips, Purple Top can sub parsnips or white carrots
  • 8 oz Firm Tofu
  • 1½ cups Vegetable Broth/Stock
  • 2 Tbsp Nutritional Yeast
  • ½ tsp garlic salt
  • Optional Garnish: Pinch of Parmesan Cheese and Black Pepper

Instructions
 

  • Wash and cube turnips.
  • Steam broccoli and turnips together until soft, about 8 - 10 minutes.
  • In a blender, puree steamed parsnips, broccoli, tofu, vegetable broth, nutritional yeast, and garlic salt.
  • Puree until smooth and no clumps remain. You may have to work in batches depending on the size of the blender.
  • Divide into four portions, about 1 cup each.
  • Option to garnish with a pinch of Parmesan Cheese and Black Pepper.