Wednesday, December 3, 2008

Broccoli and "Cheese" Soup

It's been awhile since I've had broccoli and soup seemed appropriate with the cold weather. I've always thought that yellow split peas taste like cheese, so why not experiment and see how close I could get to broccoli and cheese soup?

Broccoli and "Cheese" Soup

  • .5c uncooked yellow split peas
  • 1 yellow onion, diced
  • 2 cubes vegan boullion (sea salt and herbs)
  • 3 crowns of broccoli, chopped into small pieces
  • 1 cup soymilk

Cook split peas and onion in enough water to cover by 1-2 inches, adding water as necessary so there's no less than 1/2 inch of water on top. Meanwhile, steam broccoli until soft.

Once peas are tender, about 25 minutes, add boullion and blend mixture together until smooth. Add broccoli and soymilk and mix well. If it's too runny, mix 2TB flour with a few TB of water, add to soup, and stir continuously until it thickens.

It tasted way better than the canned crap I'm most familiar with, which I guess isn't that hard. This will probably become a go-to dish since it was really easy to make. Next time I might roast the broccoli and onions, too.