Cream of Broccoli & Cheese Soup

Ingredients

• • 1 L vegetable broth

  • 1 L water

  • 2 cubes vegetarian chicken bouillon

  • 2 large stalks of broccoli (chopped)

  • 1 large onion (diced)

  • 5 cloves garlic (minced)

  • 4 stalks of celery (diced)

  • 1 large carrot (grated)

  • 1/2 Cup fresh parsley (chopped)

  • 1 tsp black pepper

  • 1 1/2 tsp salt

  • 1 tsp turmeric

  • 1 tsp paprika

  • 2 tsp dry mustard

  • 4 Cups cream (or soy cream)

  • 3 tbsp olive oil

  • 1 Cup vegetable oil

  • 1 Cup flour

  • 3 Cups grated cheddar cheese (aged)

Preparation

• 1. In a large soup pot, sauté onions and garlic in olive oil over medium-high heat.

  2. Add in pepper, turmeric and paprika, and stir-fry until onions are tender.

  3. Add in broth, broccoli, celery, carrot, water, boullion, parsley, mustard and salt.

  4. Bring to a boil on high heat, then turn to low and cover, simmering for 20 minutes.

  5. Create a roux by mixing the vegetable oil and flour in a Pyrex bowl with a fork until smooth.

  6. Heat the roux in a microwave for 30 seconds at a time, stirring in between until very bubbly, and slightly nutty smelling.

  7. Add cream to soup pot and bring to boil on medium-high heat.

  8. Once soup is boiling again, slowly stir in roux.

  9. Simmer on low and stir until soup is thick.

  10. Stir in cheese until melted and serve.