Photo by: Jessi Leduc
Okay, a confession – it’s not actually cheese! But it’s chees-y and tasty, and trust me when I say you won’t actually miss the queso one iota.
Recipe by:
Emily Moran
Ingredients:
- 2-3 cups of potatoes cubed
- 2 cup carrots sliced
- 2 onions diced
- 3-5 cloves of garlic minced
- 1/4 cup nutritional yeast
- 1 tbsp fresh thyme or rosemary
- 1-2 containers of vegetable broth or water
- 1-2 tsp salt
- 1-2 tsp pepper
- 2 heads of broccoli chopped small
- dash of soy sauce
The process:
Place potatoes and carrots in a large pot with water, bring to a boil and then cook until a stabbed fork comes off easily. Then, in a large saucepan cook onions, garlic and turmeric in a small amount of oil or water until onions become slightly opaque.
Once onions and potatoes are done, in batches add in some of the onion mixture, potato mixture and just enough vegetable stock/water to cover the vegetables to your Vitamix® blender. (you can use the water from the potatoes and carrots as your stock if you like…). Blend on high until it is a smooth consistency and add to a large soup pot. Keep going until both mixtures are done.
Once all the soup is in the pot, stir in the nutritional yeast, fresh herbs, salt and pepper until you get a “cheesy” texture and taste. While the soup is simmering, in a large saucepan add in the broccoli and soy sauce with a little bit of salt and pepper and cook until the broccoli turns bright green.
Add the broccoli to your soup and stir until well combined!
Enjoy it served with fresh bread, gluten-free crackers or jungle tiquisque bread!
For more recipes from the jungle, check out our list of delicious offerings in our “Navina Test Kitchen” section.