This soup is even more flavorful the day after it is made, which makes it convenient for workweek meal solutions, and it is a soup that even kids love. Served as a first course, or a lighter lunch, this soup is great with a slice of dairy-free bread.
Serves 4 as a main course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 onion, sliced into thick slices
- 4 cups unsweetened plain soymilk , such as Silk
- 2/3 cup soy milk powder
- 2/3 cup nutritional yeast
- 4 cups broccoli floret
- 2 t. salt, plus more to taste
- 2 t. red wine vinegar
- Pepper, to taste
- Dairy-free bread cubes, for garnishing (optional)
1. Place the sliced onion into a pot with 4 cups of water and bring to a boil. Boil until water is reduce by half, about 7 to 10 minutes.
2. Meanwhile, in medium-sized mixing bowl, whisk together the soymilk, soymilk powder and nutritional yeast until well combined. (Mixture may still have a few lumps, but they will break down during cooking.) Set aside.
3. Turning the heat down to a simmer, add the broccoli florets and cook until slightly tender, about 3-5 minutes. Add the soymilk mixture, whisking until smooth. Bring mixture back to a simmer and add the salt and vinegar, mixing well. (Soup will thicken with the addition of the vinegar.)
4.Stirring occasionally, allow soup to simmer for about 10 minutes more, adding more water or soymilk if the soup becomes too thick. When soup is of the desired consistency and temperature, add salt and pepper to taste and serve hot, garnishing with bread cubes if desired.