Dairy-Free Broccoli and Cheddar Soup
Serve this hearty dairy-free soup with a chunk of crusty bread. Add a small dish of fresh fruit salad for a cool and refreshing accompaniment. For maximum creaminess, use plain soymilk or almond milk rather than rice milk or “light” varieties.
Preparation time: 10 minutes
Cooking time: About 45 minutes
Yield: 6 entree-size servings
3 tablespoons olive oil
1 medium yellow or white onion, chopped
2 to 3 cloves of garlic, chopped
4 cups vegetable or chicken broth
2 medium potatoes, peeled and cubed
2 cups plain soymilk or almond milk
12 ounces cheddar-style nondairy cheese, grated
One 10-ounce bag frozen, chopped broccoli florets or 1 1/2 cups chopped, fresh broccoli florets
Freshly cracked black pepper
In a medium soup pot, heat olive oil. Add onions and garlic and cook over medium heat, stirring until onions become translucent, about 3 to 4 minutes.
Add broth and potatoes. Simmer with the lid on over medium heat for about 30 minutes.
When the soup is finished simmering, break up the potato pieces with a fork or potato masher. Add the soymilk or almond milk, cheese, and broccoli. Stir until the cheese is melted, cooking over low heat for about 15 minutes.
Add cracked black pepper to taste and serve.
Per serving: Calories 289 (134 from Fat); Fat 15g (Saturated 1g); Cholesterol 0mg; Sodium 999mg; Carbohydrate 18g (Dietary Fiber 4g); Protein 20g.