6 cups veggie stock
12 cups of chopped Broccoli
4 cups Butternut Squash chopped
4 Fingerling Potatoes chopped
2 Cloves Garlic
1/2 Cup Nutritional yeast
1/2 Lemon
Malton Salt
In a large stockpot, add EVOO to coat bottom, add garlic stirring, add squash and potatoes stir frequently for approximately 10 minutes. In large cast iron pan heat oil and clove of garlic stir in broccoli until light green but edible, approximately 4 minutes. Add vegetable stock to squash and potatoes, cook on medium simmer until cooked but not squishy, 10 minutes.
Add broccoli to stock pot and cook stirring frequently, making sure it is light green and not overcooked! Add lemon to keep it bright green and pop the flavor, and nutritional yeast. Malton salt to your taste. Stir in your favorite vegan cheese, this one was The Cultured Kitchen Smoky Cheddar. And topped with Follow Your Heart Cheddar to taste test and broccoli flowers from the garden.
The type of broccoli I love are the skinny ones, similar to broccolini but a sweet taste not bitter.
It’s my daughter’s 21st birthday today, and this soup reminded me of her, she loved it, but then we weren’t so creative with vegan cheeses everywhere to purchase as it is now! I love how food invokes memories.
The beauty and secret to this soup is the creamy butternut squash rather than just potatoes, and lucky for me I have this amazing cheddar to add. Follow Your Heart was very tasty as a topping, so that would suffice and much easier to find. Enjoy! Blessings of love to my beautiful daughter, Katrina. <3