Tuesday, September 29, 2009
Times are tough. We need cheap, healthy, gluten free/citrus free meals. A few weeks ago when we were taken by surprise with our first cold front of the season, I made soup. No, I mean, I really made soup. I made the best soup, of all time, of ever. Don't believe me? Try it. I dare you.
This soup is gluten free, and almost vegan. Well, its vegan unless you sprinkle bacon bits on top of a spoonful of sour cream like we did, hehe. But there are always soycon bits, and sour supreme, right? And instead of using an alfredo sauce seasoning packet, replace it with a vegan alfredo (soaked and pureed cashews make a great base). OK so this recipe isn't vegan at all, I lied (I forgot about the milk powder in the alfredo sauce). But, it could be if you really wanted it to be, with just a little extra effort.
Anyways, lets get started-
Gluten Free Broccoli Baked Potato Soup:
You will need...
-3 heads of Broccoli (5 cups, if I had to guess)
-7-ish small/med potatoes
-1/4 cup earth balance (or butter, whatever)
-1 onion, diced
-3 or 4 cloves of garlic
-3/4 cup broth or water
-1 carton of unsweetened soy milk (or good ol' cows milk if that's what you prefer)
-1 Tbsp nutritional yeast
-1 alfredo sauce packet
-1 Tbsp chives
-2 palms of salt (about 2 tablespoons), a little more or a little less, depending on your own personal taste
-pepper to taste
-parsley to taste
Preheat your oven to 375. Wash and poke your potatoes with a fork. Line a baking sheet with foil, place your uncooked potatoes into the oven when its ready, set the timer for an hour, and then move onto working with your broccoli.
Chop up your broccoli, if you're using fresh. You could use frozen, but... really? Hey, you've gotta do what you've gotta do, I've done it before too.
Pile your freshly cut heap of greens into the steamer, and steam it until you can smell it. You don't want it too cooked, but it needs to be a bright green color, still stiff to the touch of a fork. Once that's done, remove it from the heat and set it aside.
When your baked potatoes are finished, take them out of the oven and set them aside to cool. When you know you're not going to burn yourself (you'd be surprised), peel them. I like to peel them right there on the foil, and then just wrap up the peelings and toss it into the garbage, no mess. Now, dice them up. I liked making difference size chunks, because you know you love it when every once in awhile you get an extra big piece on your spoon. That's kind of the best part about potato soup, I think.
Scoop your butter into a pot, turn the heat up to medium, chop up your onion and garlic (we use crushed garlic in a jar, we're lazy), and then cook that until your onions are translucent (you know the drill). Once the onions are finished, add in your potato pieces, and your broccoli.
Turn the heat up to high, add in your broth and milk. Once that gets a good steam going and starts to bubble, turn the heat down to a low or low/medium. Add in your yeast, and then the secret ingredient, the alfredo sauce packet. We use Simply Organic (as seen in the picture above), and dang, its good.
Stir in the remaining seasonings (salt, pepper, parsley, chives, anything else that might want to toss in), turn the heat down to low, and let simmer for about an hour, stirring occasionally.
Top off individual servings with a little bit of sour cream, maybe some shredded cheese, and sit back, relax, and enjoy your delicious home cooked meal.