A soup that is neither vegan nor low calorie, but oh so delicious…
3 Tbl unsalted butter
1 carrot finely chopped
.5 c finely chopped onion
.5 c red bell pepper, seeded and finely chopped
2 cloves garlic, minced
2 Tbl flour
2 c veggie stock
1.5 c small broccoli florets
1 c russet potato, peeled and cut into .5-inch cubes
.25 tsp celery seed
2 c milk
2 c coarsely shredded sharp Cheddar cheese
.25 tsp dry mustard
salt and pepper to taste
Since I made a double batch of this to freeze, I threw the carrot, onion, pepper and garlic in the food processor. Way easier than chopping.
Melt the butter in a dutch over over medium heat. Add carrot, onion, pepper and garlic. Cook; stirring occasionally, until the veggies are tender–about 10 minutes.
Add the flour. Stir constantly over low heat for about 2 minutes. Gradually add veggie stock, whisking until mixture is smooth.
Add the broccoli, potato, celery seed. Increase to high and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until veggies are tender.
Stir in the milk. When the soup is warm, add the cheese, stirring gently until melted. Stir in the mustard and season to taste.
Sprinkle each serving with pepper and bread crumbs.
This recipe is from “A Beautiful Bowl of Soup” by Paulette Mitchell and everything in this cookbook is scrumptious.