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Chik’n & Broccoli Alfredo Soup ???: I don’t know about you, even though it’s Spring- I still crave soup- cause it can provide a much needed hug that keeps giving ?. In this recipe, I use soy curls. Have you tried them yet? I highly recommend them, and you can find them on amazon. You could also sub your favorite plant-based ch’ kn.
What you need: 9 oz cooked pasta (I used fusilli) For the cashew cream: 1/2 cup cashews, 1 cup vegan ch’k broth (sub veggie broth) 1/4 cup nutritional yeast For The Chick’n : 4 oz of soy curls( or 2 cups of your favorite vegan chk’n), 1 tbl Italian seasoning The Soup: 1/4 cup vegan butter, 1 large onion diced, 1 leek diced, 3/4 garlic cloves minced, 2 tbl flour,1 tbl Italian seasoning, 6 cups veggie broth, 3 cups broccoli florets chopped small, 2 tsp crushed red pepper, 1 cup non dairy milk, juice of 1/2 lemon, s/p to taste
1️⃣ In a high speed blender combine cashew cream ingredients & mix on high till smooth.Set aside
2️⃣ If using soy curls, hydrate in water according to package directions. Use kitchen towel to squeeze out residual water from curls.On stovetop, drizzle pan with oil, cook on medium heat, add seasoning, cook until curls get golden about 6-10 min. Set aside
3️⃣In large pot, melt butter on med heat, add onion & leeks, sauté till translucent about 5-7 min
4️⃣Add garlic & seasoning, then slowly whisk in flour till golden about 2 min
5️⃣Add broth & broccoli, bring to a boil then lower to simmer, cook till broccoli is fork tender 6-8 min
6️⃣Add cashew cream, non dairy milk, soy curls, & red pepper, cook until heated through. Add lemon & s/p to taste
7️⃣To serve: add desired amount of pasta to a bowl, add soup. Enjoy!!
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