“CHEESY” BROCCOLI BISQUE

It really doesn’t get much healthier than this broccoli bisque! This veggie-packed lunch recipe is clever because you make your own stock while cooking it.

​This bisque is 100% plant-based as-is If you’d rather replace the nutritional yeast with pecorino or freshly grated parmesan cheese.

(makes 2 servings)

• 1 Tbsp olive oil
• 1 small yellow onion, chopped
• 1 small head of broccoli, broken into florets
• ½ head cauliflower, broken into florets
• 1 carrot, chopped
• ½ tsp basil
• 1-2 dashes of sea salt
• 6 cups (1.4 litres) of water
• 1 Tbsp nutritional yeast

Heat the oil in a stock pot and add the onion, sauteeing until it starts to caramelize. Add the broccoli, cauliflower, carrot, and basil, season with salt, and then cook, stirring constantly, for 3-4 minutes. 

Add the water and bring it to a boil. Reduce heat, cover, and let simmer until the vegetables are tender, 20-25 minutes.
Carefully drain the vegetables using a colander, making sure to save 2 cups of the cooking fluid.
Place the cooked vegetables into a high-speed blender and add 1 cup of your cooking liquid. Blend until it’s smooth. You may have to work in batches.

If you want a thinner bisque, add more of the saved liquid.

Pour the bisque back into the pot and heat up, stirring in the nutritional yeast—season with salt and pepper. Serve warm with sprouted grain bread.