Ever wonder what you should do with the broccoli stalks and kale stalks after you’ve taken all the florettes and leaves off? I hate to waste it, or even compost it, so I make soup.
Vegan Cheese, Kale and Broccoli Soup (gluten free)
2 cubes vegetable bouillon cubes (gluten free)
4 cups water
2 cups almond or soy milk
3 large broccoli stalks (stalks only, although you can use the florettes too if you’d like)
8-10 stems from a standard bunch of kale
3/4 cup green lentils
1/2 red bell pepper cut into large pieces
1/3 cup nutritional yeast
1 teaspoon paprika
2 tbsp extra virgin olive oil
1/2 cup dairy free sour cream
6-10 leaves of fresh sage
1) In a large pot bring water and almond or soy milk to a boil. Crumble in bouillon cubes and stir until dissolved.
2) Chop broccoli and kale into medium sized chunks and place in pot. Boil for 10 minutes
3) Add lentils and cook for 15 – 20 minutes
4) In the mean time liquify red bell pepper, nutritional yeast, paprika, and olive oil in a blender. This is the “cheese”. I find that pre-prepared soy cheese doesn’t give a cheese flavour as much as it gives it a stringy, melted cheese texture. If you want this, then throw in 3/4 cup soy cheese at the end.
5) Turn off heat and allow soup to cool for a short while. Then blend the soup (I find a hand blender is best, but if you don’t have one then let the soup cool down entirely and then use a stand blender. If you don’t wait, the heat will cause all kinds of problems when trying to blend the soup)
6) Once soup is blended entirely, add 6-10 leaves of fresh sage (or 1 teaspoon of dry sage) and bring up to just before boiling. Add dairy free sour cream. Simmer for 10 minutes, blend in sage leaves and voila! You’re all done!
I also use this recipe as a general vegetable soup when I have a few veggies that are getting a little soft.