Thursday 16 August 2012

Comfort Food

When I was first married, I didn't know my way around a kitchen - unless I was baking cookies of course. My Handsome Husband cooked ALL our meals, and when he was at work or away I simply ate left overs or something from a can. This really didn't bother me in the least, and he enjoyed cooking, so it was a good arrangement for us. Fast forward a few years, and we were expecting our first babe, I was sicker than a dog, bouncing back and forth to the city for specialist appointments, and off work. With all my newly found free time I thought I should at least have supper waiting when my better half walked in the door from work. At first the meals were meager, burnt, and left a lot to be desired. Thankfully, My Man choked down the gruel and encouraged me so that I was able to have the courage to keep on cooking and make it to the place I am today - creating new recipes! What a gift it is to have his unconditional belief in me!
One of the first meals I prepared was straight from a can, and tasted horrible, but of course received two thumbs up. We laugh about my humble beginnings in the kitchen now, but seriously guys, this was no laughing matter. How did he choke down that stuff??? In honor of that early disaster, I recreated the meal - this time completely from scratch, using whole food ingredients. No cans required.

Broccoli Cheese Soup
an original recipe, created by me

6 cups water

3 tabs low sodium veggie broth

6-8 cups fresh broccoli florets, chopped

1 onion, chopped

3 cloves garlic, pressed

3 tbsp - ¼ cup water, for sauteing

¼ cup flour

2 cups almond milk

¾ cups nutritional yeast

¾ cups soy yogurt, plain

1 can strained and washed white kidney beans

½ tbsp garlic powder

1 tsp sea salt

Fresh ground pepper to taste

Bring first three items to a simmer in a large pot, and let simmer for 15 minutes.

In a skillet, sauté the onion and crushed garlic until transparent, then add the flour and milk, stirring constantly until a thick paste forms. Add this mixture to the broccoli pot.

Add nutritional yeast, and soy yogurt to the pot, then seasonings. After stirring everything well, ladle into a blender, and blend until desired consistency. Leaving some soup in the blender, add in the beans and emulsify completely. Add this thicker mix to the soup pot, and stir to combine. Serve warm with fresh focaccia bread – so good!

We made this soup while winds drove rain sideways against our windows. It was quite the comfort food amidst the storm :) Darius really wanted me to take a picture of him with his soup, as he would emphatically praise the soup after every slurpy bite. Life definitely becomes more entertaining when kids are on the scene!


  1. Looks delicious I need to try that. By the way I had no idea they made soy yogurt, that is very exciting to me!

    1. So glad to introduce you to the wonders of soy yogurt! I get organice GMO free soy yogurt at superstore of all places - no clue where you'd find it down south though. The plain soy yogurt takes like what I remember sour cream tasting like, and nicely replaces it in recipes, or as a topping for chili. Enjoy!


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