If anyone tells you that you can survive without an umbrella and rain boots during the rainy spring months in Nashville, HAHA lies, you totally need an umbrella and rain boots. Someone (me) decided it would be so fun to do an entire days worth of errands on a day where you couldn’t go over 15 mph on the interstate because you couldn’t see through the hurricane. This was also with two small children, in heeled suede boots (hey, did you know those aren’t waterproof?), with no umbrella. Questionable Life Choices: Volume I coming soon.
An extra pit stop for some appropriate torrential downpour gear was necessary which resulted in driving to the closest 20 mile away Target. At this point, my soaked socks and I didn’t care if the boots had duck faces on them and the umbrella was bright orange – I could almost feel the pneumonia coming on. Pro tip: Always, always, always take advantage of the fact that the internet, subsequent website of the store you are about to drive to, and its inventory list are right at your fingertips; spur of the moment decisions like driving 20 miles in hurricane Nashville, crossing the Great Lakes of Target Parking Lot, only to find out they have NO rain boots or umbrellas left, can be avoided. This will be in Chapter 2 of Questionable Life Choices.
Getting home in to dry sweats, a Netflix binge, and comfort food became less of a desire and more of a necessity to my mental well-being. After about 300 bowls of vegan pho, and almost as many servings of minestrone, my taste buds needed a comforting soup change-up. Could broccoli cheese soup be just as delicious, without the cheese?
I have to pause here and tell you, some of the BEST things in my life have been from “let’s do it” kind of decisions: dating my previously friend-zoned husband, leaping away from my hometown and moving to Nashville, and now trying my hand at vegan “cheese”. This soup was about as close as you could get to the real thing, but (of course) CLEAN.
Vegan Broccoli Cheese Soup
For the Cheese
- 1 heavy cup of organic red potatoes, peeled and diced
- 1 large or 2 small organic carrots, peeled and diced
- 2 1/2 tbsp unsweetened almond milk
- 2 tbsp avocado oil
- 2 tbsp nutritional yeast
- 1/2 tsp organic apple cider vinegar
- juice of half a lemon
- sprinkle of garlic powder
- pink salt to taste
For the Soup
- 1/2 of a red onion, diced
- 1 cup of organic russet potatoes, peeled and diced
- 3 large stalks of organic broccoli, roughly chopped
- 3 cups of organic vegetable broth
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp of pink salt and fresh cracked pepper
- For the cheese sauce: Bring the potatoes and carrots to a boil in a medium-sized pot of water. Turn down to a simmer for about 15 minutes, or until tender when pierced. Set aside
- Prep your vegetables for the soup by chopping the onions, potatoes, and broccoli and heat up a large soup pot over medium heat.
- Finish the cheese sauce by adding the cooked potatoes and carrots to a blender with all of the rest of the cheese sauce ingredients. Blend until smooth.
- Once your soup pot is heating up, add a tablespoon of avocado oil and sautee the onions for about 5-7 minutes. Add in your potatoes and broccoli, and sautee another 5 minutes, adding in more oil if you need.
- Add in your broth, nutritional yeast, and spices and bring to a boil, then lower to a simmer.
- Simmer the soup for about 15 minutes until the potatoes are tender.
- Add your entire pot to a blender (working in batches if necessary), or blend with an immersion blender.
- Add in as much of the cheese sauce as you’d like, saving some for an extra dollop in to personal servings.
- Serve hot and enjoy!
Comfort food level 1000.