This is a combination of 3 recipes, 2 vegan and 1 non-vegan. Please read entire recipe through before starting :-) This soup is perfect for cold nights like tonight.
3 C vegetable broth (I use a combination of vegetable and 'no chicken' bouillon dissolved in water)
1 large russet potato (diced)
2 T Earth Balance margarine (or) 1 T olive oil
1 head of broccoli, chopped
1 large onion diced
1/2 cup diced baby carrots
2 stalks celery, diced
2 cloved garlic, minced
1/2 C all purpose flour
1 C almond milk (you may need more at the end)
2 1/2 C vegetable broth (I use a combination of veg and 'no chicken' bouillon dissolved in water)
12 oz. beer of your choice
1 C uncooked elbow macaroni (you can omit but I like it)
3/4 C nutritional yeast
1/2 package Daiya Vegan Cheddar Cheese or other brand
1 t mustard
1/2 t cayenne pepper
1/8 t turmeric
salt, pepper and season salt to taste
Bread- you will definitely want bread to dunk in this. I chose rye bread
1) Prepare your 5 1/2 cups vegetable broth if using bouillon. The brand I use calls for heating the water so the bouillon cubes will dissolve. Divide it as follows: one bowl with 3 cups and another bowl that has 2 1/2 cups broth
2) Simmer your diced potato in the 3 cups of broth you have prepared (save other 2 1/2 cups broth for later) for about 15 minutes until potato gets tender. Then, place potato and broth into a blender and puree until very smooth. Set aside. This little concoction will help thicken your soup.
3) While you are simmering the potatoes, start on your veggies. Place margarine or olive oil in soup pot over medium heat, add carrots and celery. Allow these to saute for a while until they start to get tender. I always have trouble getting my carrots tender enough for soup. Once these start to get tender add your onions and broccoli and give it another 5 minutes. Add garlic and heat another minute,. Watch constantly and turn down heat if needed. Stir often.
4) In a bowl, combine flour, remaining broth (2 1/2 cups), and the cup of almond milk and whisk until all the lumps are gone. Add this to soup pot that has the veggies in it. Bring to a boil and cook 1-3 minutes until it starts to thicken. Whisk constantly.
5) Add the potato/broth mixture into the soup pot along with your nutritional yeast, mustard, turmeric, and salt and pepper. Cook about a minute. Then add your beer, Daiya cheese, and macaroni (if using) and cook on medium, covered, for another 15 minutes.
6) At this point, your soup will get quite thick, almost a chowder consistency. I like mine a bit thinner so I add about a cup of almond milk to thin it out. At this point, I also add season salt to taste. I just love season salt!
Garnish with fresh pepper. Serve hot with bread or in a bread bowl. Makes enough for 4 or 5 people. If you have leftovers, you may need to add milk or broth when heating this up as it can get thick in the fridge.
Enjoy!
