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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
Servings: 4 people
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: American, French, vegan, Vegetarian
Ingredients Method

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

Method
 

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