Loaded Vegetable and Cheese Soup (2 of 2)

Loaded Vegetable and “Cheese” Soup

There is a secretly beautiful thing about this soup. If you lean in real close, I’ll tell ya the secret(which will now not be so secret, but I trust you’ll keep this between you and me). Are you leaning in? Good, now that your face is up against the screen, here’s the secret: this soup is absolutely delicious before even adding any seasonings. After pureeing the vegetables, which had only salt and chicken stock added, I took a taste-test to see what needed to be added.

Nothing. Absolutely nothing.

For the first time in my stretch of cooking, nothing needed to be added after the first taste-test. Nothing! This simple soup of vegetables and chicken stock didn’t need anything and it still tasted wonderful. Now THAT is a beautiful thing.

But alas, old habits die hard. I couldn’t help but start testing this soup to see what would make it even better. And to be truthful, these extra ingredients did add some depth but they aren’t necessary. What I’m trying to say folks, is that this is one fine soup that doesn’t need any tampering. It is that good.

One of the ingredients I couldn’t help but adding was this new ingredient that I have never tasted before: nutritional yeast. Here’s what it looks like, in case you’ve never seen it before:

Loaded Vegetable and Cheese Soup (1 of 2)

When I saw this recipe posted for this soup, and that this nutritional yeast ingredient made this soup taste “cheesy”, well I just had to try it. And I’m glad I did. Because it’s true – it really does a cheesy flavor which makes this soup very similar tasting to broccoli and cheese soup.

If you are new to this ingredient, as I recently was, I insinuate that you go out on a limb and try it out. Apparently, you can sprinkle it on all sorts of things: popcorn, soup, vegetables, chocolate…eh, maybe not chocolate, but you get the drift.

Happy cooking!

Recipe adapted from: Oh She Glows

Loaded Vegetable and “Cheese” Soup

Loaded Vegetable and Cheese Soup (2 of 2)

Here’s what you’ll need:

1 zucchini, cubed
1 sweet potato, peeled and cubed
4 carrots, peeled and chopped
2 broccoli heads, chopped
2 onions, chopped coarsely
5 garlic cloves, chopped
1 tbsp. nutritional yeast
1 tsp. tabasco sauce
Milk (optional)
1 tbsp. cider vinegar
1 tsp. sugar
4 cups chicken broth
Salt, pepper, and other seasonings – use to your preference

1. In large stock pot, first sautee the onion and garlic for 10 minutes or until soft.

2. Throw in all the other vegetables, add salt and pepper. Cover and cook for 10 minutes on medium heat. Add broth and bring to a boil. Then simmer for 15 minutes.

3. Remove from heat and let cool. Add scoopful at a time to processor, with a splash of milk. Blend on high. Once blended, add to another stock pan. (At this point, before putting the pureed veggies in the pot, you can put the puree through a sieve if you prefer no chunks what-so-ever, which is what I like to do). Repeat until all of the vegetables (and their juices) have been blended.

4. Bring soup to a medium heat, taste and add seasonings to your liking. Add sugar, cider vinegar, nutritional yeast, cayenne pepper – taste as you go.