Livraison gratuite : France 70€, Belgique 100€, Reste de l'Europe 120€, DOM 220€

Soupe Brocoli et Fromage

Fancy a comforting soup that is low in calories and packed with good nutrients? Try this broccoli soup with cheese sauce recipe! A recipe that uses Rawcology's Smoky Cheese vegan coconut chips!

Preparation time: 60 minutes

Servings: 4

Ingredients:

Cheese sauce:
160g peeled potatoes, diced
50g carrots, diced
2 tablespoons nutritional yeast
2 tablespoons coconut oil (or avocado oil )
2 + 1/2 tablespoon
1 tablespoon water + 1/2 teaspoon fresh lemon juice
1/2 teaspoon fine sea salt
1 medium garlic clove
1/2 teaspoon white wine vinegar

Soup:
1 tablespoon extra virgin olive oil
1 medium onion, diced
3 medium garlic cloves, minced
100g celery, chopped
420g broccoli, chopped
160g potatoes, chopped
3 cups broth vegetables
2 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
1 +1/2 teaspoon fresh lemon juice
Fine sea salt
Freshly ground black pepper, to taste

Toppings:
Smoked or sweet
paprika Fresh chopped parsley
Smoky Cheese coconut crisps

 

Instructions :

  1. For the sauce: Place the potatoes and carrots in a medium saucepan, add water to cover, bring to a boil. Reduce heat to medium and simmer, uncovered, for 15 minutes.

  2. While simmering, add nutritional yeast, oil, water, lemon juice, salt, garlic and vinegar in a high speed blender and set aside.

  3. Chop the onions, garlic, celery, broccoli and potatoes for the soup.

  4. When the simmering potatoes and carrots are tender, drain them and add them to the blender. Blend until smooth.

  5. For the soup: In a large saucepan, brown the oil, onion and garlic over medium heat for 5 minutes.

  6. To the pot, add the celery, broccoli and potatoes and sauté. Add the broth, nutritional yeast, cayenne pepper, lemon juice, salt and pepper. Cover and simmer over medium heat for 15 minutes. Remove from the heat and let the soup sit for a few minutes. Add the chickpea miso.

  7. Transfer the soup to a blender, mix until smooth and return to the pot.

  8. Reserve 1/4 cup cheese sauce for garnish, add remaining to soup.

  9. For the soup into bowls. Top with cheese sauce. Enjoy!

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