I LOVE soup. As far as I concerned soup is the most perfect food. It's warm, It's comforting, It can be made from almost any ingredient and dressed up with cheesy goodness. Years ago, when I first became a vegetarian I struggled to find delicious vegan soups. Most soups served in restaurants use a chicken or beef broth which instantly de-vegetarianizes an otherwise perfect soup.
One of the first cook books I purchased was "Skinny Bitch, In the Kitch," by Rory Freedman, and Kim Barnouin. The recipes in the book are simple, easy, and taste pretty good. Since my initial cooking days my culinary skills have improved and I seldom rely on recipes. My favourite soup is a cheezy cream of broccoli. My inspiration for the soup comes form Skinny Bitch in The Kitch, however it has been embellished.
1 Tbsp coconut oil
1 large onion, diced
2 large heads of broccoli (cut up small)
1 yellow squash or zucchini (diced)
2 tsp salt
1tbsp chili powder
a pinch of red pepper flakes
1 tsp black pepper
1 1/2 cup vegetable stock
4 cups of your choice of milk. ( I like to use unsweetened original almond)
1/4 arrowroot powder (it's a starch that helps bond the soup) dissolved in 1/4 cup water.
1 block of cheese shredded (again your choice- I like the nacho flavored follow your heart cheese)
In a large stockpot heat the oil at med temperature, and add the diced onion. Stir in the broccoli and zucchini. Add the spices and salt/pepper. cook until the onion is translucent. Add the veggie stock and increase the temperate to high bringing the mix to a boil, reduce heat to simmer and cook until the broccoli in very tender. Remove the pot from the heat and stir in 2 cups of the milk.
If you have a hand blender, puree the mixture in the pot; if not transfer carefully to a blender. You might have to do this in batches. Return the soup to the pot, and the pot to the heat. Add the remaining milk and bring the soup back to a boil. Once the soup returns to a boil add the dissolved arrowroot and cheese. Stir until the cheese is fully melted. Test the spices and adjust as needed.
I like to serve the soup over a bed of spice or broccoli sprouts. Enjoy!