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is cheddar better ?

June 8, 2009

a broccoli soup

it’s funny to me how after not cooking with cheese for 1.5 years i am having a hard time coming up with ideas on how to use my cheeze splurges. 

i failed at making pizza crust.  how does one do this with such an easy recipe?  by not strictly following recipe ingredients and measurements.  baking is so conformist *GOSH* 

instead, i opted to use my cheddar daiya in my broccoli potatoe soup.  mmm.  you see, almost every sunday i make a huge pot of soup or beans.   this usually becomes 4 of 5 lunches and a dinner or two each week.  it’s the nice go-to reheatable healthy meal to have around.  turns out i love cold soups during the summertime, and vegan soups do not need to be heated in order to be safe for consumption.  rock on!

Broccoli Potatoe Soup

6 cups vegetable stock (i used my leftover seitan broth as a starter – whoohoo – *reuse!)

3 large russet potatoes, peeled and cubed

2 large heads of broccoli, chopped into florets and stalk pieces

salt

fresh cracked pepper

tamari (to taste)

4 oz chedder daiya (this is an optional ingredient.  i think this soup would be totally awesome w/o it.)

this soup is seriously easy.  i brought my stock to a boil on high heat while i prepped my potatoes and broccolis, then added them to it.  i let that boil for about 15 minutes.  then i pureed it with my immersion blender.   added the remaining ingredients and let it simmer at a slow rolling boil for about an hour or two.  i frequently stirred, checked taste and consistency. 

i had this soup cold for lunch straight out of my Smurf jar.  NOM NOM NOM.

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