What do you do when you’re off work, starving and freshly showered with no way in hell of going out to the grocery store?
Remembering Mama Pea’s awesome soup recipe, I scoured my freezer for vegetables I could throw in my lovely Vitamix. I found edamame and broccoli. A little soy-ed out from Man V Tofood’s food challenge the previous night, I chose broccoli.
Realizing that frozen broccoli and almond milk wouldn’t quite fill me up, I found about 1/4 cup of white flour in my pantry and some semolina flour. I mixed the two together with water, and dropped by the spoonful into my bubbling soup.
I was hesitant to try it, as some of my wham-bam-anything-but-the-kitchen-sink creations don’t turn out that well. This one was divine though. It was cheesy, creamy, vegetable-y and the perfect vegan soup for a crisp fall night.
Easy ‘Cheesy’ Broccoli Soup with Dumplings
- 3/4 bag (about 1 1/2 cups) frozen broccoli
- 1/2 cup plain almond milk
- 1/4 cup water
- 1/4 cup nutritional yeast
- 2 T flour
- 1 tsp salt
Blend together all ingredients (reserving 1/4 cup of broccoli to the side) until creamy, about 30 seconds to a minute. Pour into soup pot, heat on medium. Add remaining frozen broccoli pieces. Drop in dumplings. Stir. When the soup is heated through and the dumplings cooked through (5-10 minutes), serve.
Sprinkle cayenne or fresh black pepper if you like it spicy.
I was honestly hesitant to try it, as some of my wham-bam-anything-but-the-kitchen-sink creations don’t turn out that well. But it was delicious, especially for taking all of of twenty minutes.
- This soup goes really well with a glass of wine. Or two.
- I need to go grocery shopping, stat. Good thing this store just opened down the street.
- My Vitamix was worth every single penny. All forty thousand of them.