I took a very scientific unofficial poll on Facebook and Twitter to find out what type of recipe my readers wanted—sweet or savory. Savory won! So here’s a savory recipe for you that seems indulgent but is actually very light. Just check out the nutritional facts at the bottom of the post!
I’m a big fan of soup, especially hearty, creamy soups in the winter. What I am not a fan of is the amount of calories and fat that come in a teeny tiny bowl of thick and creamy soup. It’s just not fair that in January, right when it’s time to hunker down and stay warm, it’s also time to work off the excess indulgences of the holiday season.
In this season, one of my very favorite soups is Broccoli Cheddar. I love how creamy and cheesy it is while still providing a punch of green vegetables to my diet. With the help of Silk PureAlmond Unsweetened Original, the creamy texture remains while cutting the calories from using skim milk by 21 calories per serving and drastically reducing the amount of sugar in the recipe—from 5.4 grams per serving to .9 grams per serving. There is still a small amount of cheddar which provides a subtle cheesy flavor with the addition of nutritional yeast enhancing the cheesiness of the soup. I promise, you won’t miss the cream and extra cheese and those skinny jeans you found under the Christmas tree will thank you. {I wasn’t the only one who found skinny jeans under the Christmas tree, right?}
I made a version of this soup before, but I wanted to try and make it almost completely dairy-free. If you omit the cheddar and substitute a non-dairy cheese, it can be.
Broccoli Cheddar Soup, Revisited
by
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: soup/stew vegetarian
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Ingredients (serves 4)
- 3 Tablespoons olive oil
- 1 small onion, diced
- 4 heads of broccoli, cut into florets
- 1 1/2 cups Silk PureAlmond Unsweetened Original
- 1.5 Tablespoons arrowroot
- 3 cups vegetable broth
- pinch of nutmeg
- 6 Tablespoons nutritional yeast
- 1 teaspoon creamy Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4-1/3 cup of cheddar cheese, grated
- salt and pepper
Instructions
In a large pot, like a Dutch oven, heat the olive oil over a medium flame.
Add the onion and sauté until soft, about 3-4 minutes.
In a bowl, combine the almondmilk and arrowroot, whisking until no clumps remain.
Add the milk and vegetable broth to the pot. Season with a pinch of nutmeg. Next, add the broccoli, nutritional yeast, and Dijon mustard and garlic powder. Stir well to combine. Season with salt and pepper.
Cover and bring to a simmer over low heat for 17 minutes. Remove the cover and continue to cook for another 3 minutes.
Remove from the heat and puree the soup using an immersion blender or regular blender. If you use a regular blender, do it in batches and be sure to use a kitchen towel to protect your hand as you hold the cover on the blender and allow the steam to escape.
Stir in the grated cheese. Freshly grated cheese melts much better than packaged shredded cheese.
Taste and season with salt and pepper as needed.
Serve immediately.
To find more recipes featuring Silk Pure Almondmilk, check out the Facebook page!
Enjoy!
This post is part of a sponsored campaign with Silk and FitFluential, LLC. All opinions are my own. Learn more about Silk Pure Almond Unsweetened on Facebook and Twitter.
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{ 12 comments… read them below or add one }
Broccoli cheese is def one of my favorites. Looks like you did a great job making it over into a healthy dish!
Melanie @ Nutritious Eats recently posted..A Washington Catch & Meal Planning
Thanks so much!
I looooove broccoli cheese soup. This looks perfect for the winter!
Ari @ Ari’s Menu recently posted..Black & White Cookies {vegan}
Let me know if you try the recipe–I’d love to hear your feedback!
I’m with you, I love a warm bowl of soup in the winter. I’ll have to try this!
Kelly @ Cupcake Kelly’s recently posted..All Grown Up
There really is nothing better. Okay, maybe a bowl of soup in front of a fire while watching Downton Abbey. Or Mad Men. Yeah, I just made a bowl of soup even better
Love the addition of dijon, I’ll definitely have to try it! You know the way to my heart
Maria @ lift love life recently posted..Toffee and Hazlenut stuffed Pancakes
thanks, lady
this soup does look so creamy- i can’t believe it’s healthy!!
sarah k @ the pajama chef recently posted..Lemon Cranberry Muffins
I promise, you won’t be able to tell there’s no cream in it–it’s so good!
Pinning this! Both of these almond milk recipes look fantastic, Lisa!
Laura @ Mommy Run Fast recently posted..Marathon day eats and drool-worthy recipes
Thanks so much, Laura!