Broccoli cheddar cheese soup is one of my favorite soups from Panera Bread, but the calories and sodium content is very high in these; so tried to make a low-calorie version of the same; This time I made a vegan version with unsweetened almond milk and no cheese and the taste was very good even without the cheese; For a regular low-calorie version, low-fat milk and a little bit of cheddar cheese can be added; I have also added some nutritional yeast here for vitamin B; The ingredients used here are very minimal and simple; Paired with a crusty bread, it is a filling healthy lunch or dinner;
Ingredients:
Broccoli, 1 head, chopped into fine pieces
Shredded carrots, 2 cups
Garlic, 2 cloves, crushed
Any type of flour, 1 tablespoon; (I have used whole wheat flour here; you can use any type of flour, even any gluten-free flour works well here)
Nutritional yeast, 1 tablespoon
Unsweetened almond milk or any other milk of choice, 1 cup
Salt and pepper as per taste
Preparation:
Heat a pot with a teaspoon of oil or butter; Add the flour and keep stirring under low flame until the flour turns into a light brown color without burning the flour; Add a cup of water now along with the broccoli, carrots and garlic and let it simmer for 5 minutes; Now add the almond milk, nutritional yeast, salt and pepper and let it simmer for 10 more minutes until it reaches the desired consistency; some more water may be added if required; Serve hot with bread
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