Vegan broccoli beer cheese soup ... it's legit folks

The last week has ushered in some serious fall weather. Between the crisp, wispy breeze flowing in through our still-open windows, the leaves which are anything but crunchy (thanks to all the rain we've been having) and the bright yellows, oranges and red dotting the landscape, autumn has taken October by storm.

So in my natural must-eat-according-to-season fashion, I've already started concocting delicious soups and stews to welcome the cool weather with a big, giant, chubby-vegan hug.

Last week, after three straight days of rain and a pleasantly chilly trip to the pumpkin patch once it finally cleared out, I decided the perfect meal to thaw our stomachs with would have to be broccoli and cheese soup.

Here's the thing about broccoli and cheese soup though. It's been done. About a quadrillion times. And only about two different ways. I mean, let's be for reals here. It's a good soup, it's warm and cozy and the kind of comfortable you feel sleeping in your childhood bedroom when visiting home ... but it's not something you want to do all the time. Am I right?

I mean let's be honest, the best part about growing up and having your own home and bedroom is that you don't have to make the bed every single day if you don't want to. In all actuality, I think we make our bed two days a week.

So when coming up with an updated recipe for broccoli and cheese soup, I decided to spice it up a bit. I grabbed a deliciously light IPA (that's a beer in case you're not privy, which I only am because my husband and his friend have eccentric tastes in beverages), and decided to toss it in, I mean why not?

And let me tell you, the results were superb. This soup is creamy (thanks to some yellow potatoes), somehow still lightish feeling, uses one of my favorite veggies ever, the vegan "cheesy" flavor hugs your body in the most perfect way and the added IPA gives you a nice little zip to let you know it's not your run-of-the-mill soup.

Vegan broccoli beer cheese soup
(serves 6-8)
2 cups plain almond milk
2 cups vegetable broth
6 ounces of your favorite ale
5 cups broccoli florets
2 cups yellow potatoes, diced
1 TBS olive oil (for sautéing)
1 medium sweet onion, diced
2 TBS minced garlic
1 tsp salt
1 tsp pepper
2 cups Daiya cheddar cheese
Vegan bacon bits to garnish (optional)

In a large stockpot, bring plain almond milk, vegetable stock, six ounces of beer and broccoli florets to a boil. (Once things are boiling bring it down to medium-high heat to keep things cooking). In a smaller pot, bring two cups of diced potatoes to a boil. Once these are cooked (about 10-12 minutes later), puree this in a food processor. While these are heating up, take a skillet and saute the diced up onion and garlic with some olive oil on medium heat until light brown (this took about 10 minutes for us). Add this to the stock pot. Stir in salt and pepper. Mix in potato puree. Stir in Daiya really well until melted. Cook soup for another 10-15 minutes, until broccoli reaches desired consistency (we like ours smooshy). Serve with a monster salad or some little crunchy breads. 

Eat and enjoy tomorrow, too.

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1 comment:

  1. Oh wow. I want this like yesterday.