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Broccoli Cheeze Soup (version 1, extended)

From Farm Where Life is Good

<p>Thick, savory soup with the wonderful full flavor of fresh broccoli</p>
Source: Oh She Glows blog adaptation (Entered by Lara Rasmussen Anderson)
Serves: 3-4

1 tsp olive oil
1 onion, chopped
3 garlic cloves, crushed and minced
1 cup chopped celery
4 cup broccoli florets, chopped
1 1/2 cup potatoes, peeled and chopped
3 cup vegetable broth/stock
2 Tbsp nutritional yeast
1/4 tsp cayenne pepper
Cheeze Sauce, see add'l recipe
1/2 tsp white balsamic vinegar
sea salt and black pepper, to taste
1/4 cup parsley, minced (save some for garnish)
Daiya mozarella-style cheeze garnish
paprika garnish

Step by Step Instructions
  1. In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently. Cook for about 5-6 mins.
  2. Add in the celery, broccoli, and potatoes and cook for about 5 minutes. Now, add the broth, nutritional yeast, and cayenne pepper and simmer for another 15 mins or so until the potatoes are just fork tender.
  3. Meanwhile, prepare your cheeze sauce (see below) while the soup simmers.
  4. Carefully transfer the soup (in two batches) into a blender. Blend until almost smooth (I left it a bit chunky, but you can blend as much as you wish) and place back into the pot. Stir in the cheeze sauce, reserving 1/3 cup for later.
  5. Stir in optional vinegar, salt, pepper, all to taste. Finally, stir in the minced parsley and spoon into bowls.
  6. Top the soup with croutons, Daiya cheese, remaining cheeze sauce, parsley and smoked paprika.