1 onion diced
4 cups roughly chopped brocolli
2 teaspoons fine sea salt
1 teaspoon pepper
1 1/2 cups low-sodium veg stock
4 cups soy or rice milk
1/4 cup arrowroot or 5 tablespoons cornstarch dissolved in 1/4 cup cold water
6 ounces vegan cheddar cheese
Heat oil in a 4-6quart stockpot over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the broccoli, salt and pepper and cook, stirring occasionally, until the onion is translucent and the broccoli is crisp-tender, about 4 minutes.
Stir in the stock, increase the heat to high, bring to a boil, and reduce the heat to a simmer. Cook until the broccoli is very tender, about 10 minutes. Remove from the heat and stir in about 1 cup of the milk.
Transfer the mixture to a blender. On low or medium speed, puree and smooth. Transfer the mixture back to the pot, return to medium high heat, and stir in the remaining milk. When the soup returns to a simmer, add the arrowroot mixture and cheese, stirring until the cheese melts
If anyone tried this with plain soy/rice/almond milk let me know how it comes out.
Oh and I have been looking up these shoes everyday. Like I really need anymore shoes right now especially with winter coming.
I found them on Vegan Essentials.