Food Lush

I'm Crazy for Vegetarian Chili

by Sarah Anne

This post was originally supposed to be about an amazing banana bread recipe I found, because I know you need another one. However! In searching for a good vegetarian chili recipe high in protein, low in fat, I came across a recipe from The Kitchn, and had to share. I promise I'll share the healthier banana bread another time, because I've already made it twice. Read: I can't stop eating it. Anyway!

I'm absolutely one of those people that cannot leave well enough alone. I always tweak recipes, add something here, substitute something there, and as a result I never make the same recipe twice. Often times, I just "wing it" and make my version of whatever dish I'm feeling like in that moment. Soups, chili, casseroles, and salads are all pretty forgiving. I've been getting better about it lately, but when I decided to have chili last night for dinner, I realized that I didn't have a "go-to" recipe. After looking at several that looked delicious, (how does any chili recipe NOT look delicious?) I knew I had a winner.

This recipe uses no faux meat, no yams, no funky ingredients but relies on beans for protein content. On top of that, the secret ingredient - espresso powder, gives it a dark, rich flavour that you might think you'd miss without the beef. The method is easy to follow, and really is a bit of a chop and dump kind of thing. It does take a bit of time to prepare, only because the flavours need to simmer and marry, but it will be worth it I promise. 

Of course, I made a few tweaks. I definitely used less than 1/4 cup of olive oil, more like 1/8th, or two tablespoons. I added 6-8 chopped mushrooms and two roughly chopped carrots in after the onions had sauteed for a couple minutes on their own.  I also increased the chili powder, cumin, and garlic, as often I feel like recipes tend to be under-spiced for my own palate. I like things bold! Abrasive! I used three 19oz cans of beans, one chickpea, one kidney beans, and one mixed. I didn't have chipotle chili powder on hand, so I just used chipotle puree, and added a few tablespoons in with the tomato step, along with a bit of smoked paprika and cayenne.  I told you, we like things muy caliente around these parts.  

Side note: If you don't have/use chipotle puree, you should. Take a can of chipotles in adobo and give it a whizz, or as Jamie Oliver says - whazz, in a food processor or high-powered blender. Store in the fridge and add to everything and anything. It lasts forever and is SO versatile! Think aioli, salad dressing, marinades, soups, etc!

If you care about nutritional and caloric stats, I did plug the recipe into a calculator. For seven servings, they are a bit over 300 calories each (337), with 14 grams of protein and a whopping 13 grams of fiber. A bonus for the vegetarians out there, you're getting some vitamin D from the added mushrooms as they are the only plant source of vitamin D. Nifty eh?

The other thing about this recipe with my additions? There's no way on God's green earth it serves only four people I estimate more like 6-8 servings. It's so fiber rich and filling, you won't need a massive bowl to be satisfied. I did top my bowl with a bit of sour cream and diced avocado and made these muffins to have on the side. All in all an easy, rich, satisfying and healthy meal that was cheap to boot!

This will from now on, be my 'go-to' recipe for chili. I think it's versatile, thick, rich and saucy and just what I was looking for. I hope you'll give it a try and let me know what you think!

Do you have a favourite chili recipe, or a recipe that you seem to go back to over and over for something? What do you like in your chili and what do you look for when searching for a recipe? 

Soy Sauce Substitute: Coconut Aminos

By Caitlin

How is my crazy diet going, you (don't) ask? It's going great! As of yesterday I am....officially....halfway THRROO-OUGGHHH my...WHOOOLE THIRRTAYYYY! (Oprah voice) 

It's...going well. I feel pretty great (except for what I expect is HA HAAA another sinus infection), I have more energy, I am getting more sleep and better sleep and am just more clear-headed in general. I am beginning to tire of the relentless cooking and meal planning, yet it is also becoming easier in the sense that it's more routine now. Zach and I have found things we like, and some great new foods we'd probably never have tried otherwise. I think ghee (clarified butter) is going to be a routine part of my diet now. All the delicious butter with out all the mucus-causing dairy component! Delightful!

One problem you have when eliminating all soy, sugars, legumes, and the like is that it can be hard to find a product that lends umami to your cooking. Soy sauce, worcestershire, and most other sauces and seasonings are out. Enter coconut aminos. This soy, nut, dairy, gluten, everything free, raw, vegan liquid gold is shockingly good inspite what all those hippie adjectives might imply, and tastes like a sweet soy sauce. It has been a delightful addition to our diet. Use in stir fries, dressings, marinades, soups, or for dipping sashimi; basically anywhere you'd use soy sauce.  

Photo from http://www.vitacost.com

I've read about coconut aminos before on paleo and healthy living blogs but as I have a rather large cabinet chock full of seasonings, sauces, and spices (such is the fate of being married to a chef), I had little impetus to actually try it. Until now. I scavenged my local Whole Foods, missed the first time, and found it the second. It was in the asian section, near the mirin and soy sauces. (You can also find it on Amazon.) When I got it home Zach opened it up to taste it and it fizzed everywhere. We were disappointed and were going to take it back to exchange it for a fresh one when I had an epiphany: I think it's fermented? A few google searches later and we learned that it's normal for it to fizz when you open it: It's made from the fermented sap of the coconut tree. It sounds like I made that up, but I sure didn't.

Have you tried coconut aminos? And tell me, how is candy? Is candy still as good as I remember? Tell it I said hi.

Orange Poppyseed Dressing: Vegan, Paleo, Whole30 Approved!

by Caitlin

Have you heard of the Whole30? In a nutshell (mmm, nuts, Whole30 approved!) it's 30 days of clean eating and whole foods; essentially just produce, meat, seafood, and certain nuts, oils, seeds, and fats. No wheat, no dairy, no legumes, no grains, no alcohol, no added sugar -- not even natural sugars like maple syrup. Fruit and sweet potatoes are okay, but no white potatoes. Zach and I are doing it January 2 - February 2, along with half the internet. 

At first glance you'd think the focus would be restriction, but there's just so much delicious food you can eat. And having done a strict allergy elimination diet earlier in the year, this seems easier in some ways. It's certainly a bit healthier (I miiiiiiiiight have turned to sugar to cope with that diet). Grassfed pot roast, smoothies, salads, shepherd's pie, grilled salmon, crab cakes, avocado on everything, lots of green vegetables, sliced pears with cashew butter: All things my body is thrilled to see after the past two months Zach and I have had of holiday indulging and stress, long hours, surgery, and too many convenience foods. It has actually been fun for me not to have an excuse to take shortcuts as it's forcing me to come up with things I've been meaning to try for a while. Like this orange poppyseed dressing.

I first made this for New Year's Eve (pre-Whole30), wherein I tossed it with mesclun/baby greens and added red grapes, toasted pecans, feta, and dried sour cherries. For Whole30 I think this would be delightful tossed with mixed greens, grilled chicken, avocado, and some grapes or fresh orange segments. Maybe cucumber and red bell pepper, too. It came together quickly and was fun and different from my normal default of olive oil & balsamic vinvegar.

Whole30 Orange Poppyseed Dressing

Juice & zest of an orange
1/4 c. red wine vinegar
1/3 cup extra light olive oil
small-medium shallot. (I had a huge one and used a quarter of it.)
1 T good mustard. (If doing Whole30 it should be free of sugar and wine.)
salt & pepper to taste
1-2 teaspoons poppyseeds. (I added a little at a time until it looked right.)

Wizz everything but the poppyseeds in the blender or food processor. When it's emulsified, add the poppyseeds and pulse once, just to mix. Taste it, add more salt and pepper and poppy seeds if necessary. If it needs more brightness or acidity, add a sploosh more red wine vinegar. With natural ingedients, your mileage may vary.

Trial by Pancake: Fluffy Coconut & Pumpkin Protein

by Sarah Anne

I love breakfast.

It is no secret that brunch is the best meal of the day and I wish every restaurant served it every day. It is probably also no surprise that I too fall prey to the age old question "Sweet or Savory"? Do I have the eggs benedict with chipotle hollandaise over black bean puree with aged gouda, or do I go with the stuffed pumpkin french toast with bruleed pecans and lemon scented whipped coconut milk? (And uhm, who is going to make me both of those right now?) I often wish I could have half of one dish and half of another, sweet and savory, so at home we do scrambled eggs with a side of sweet sometimes. I'd say 75% of the time, savory wins out, but I always have that hankering for delicious pancakes or maple syrup doused french toast.

Once I've decided that sweet is the way to go, I have another conundrum: How do I avoid the white-flour-and-sugar spike? Pancakes and french toast never seem to really stick with me like eggs and toast do, which is frustrating when you're trying to eat healthy. I have searched the web high and low for a good option and I never seem to make the same recipe twice, until now.

I've tried SO many kinds of protein pancakes, banana flourless pancakes, and everything in between. You name it. I've tried it. In my search of finding the right pancake recipe, I discovered two recipes that are high protein, white flour free and have proven to keep me satisfied for far longer than your usual pancake breakfast does! You'll have to pardon a lack of personal photos, these happen in the morning and I'm sure you all understand my normal morning 'state'.

Jamie Eason's Pumpkin Protein Pancakes (more alliteration!) have been in rotation for a few months now. They're high in fiber and vitamin A due to the pumpkin and if you use gluten-free oats, they are a great option for the Celiac in your family. I know you all may be sick of pumpkin spice by this point, but trust me and give these a try.

Source

More recently (read last week), these delicious, Fluffy Coconut Pancakes thanks to Nourishing Days have been the go-to. They are lighter and definitely more like your average pancake I think. They have great ingredients, delicious light flavour and pack a punch of protein thanks to the egg whites. These beauties are also grain free, and dairy free for those with allergies or intolerances. 

Source

They are both pretty easy recipes, and quick, which let's face it is important in the morning. I love mine topped with coconut oil and syrup, or even smothered with a bit of your favourite nut butter. For those of you that haven't tried many paleo-style recipes, please be aware that the coconut pancakes are a little eggy, but the author has updated her recipe with a few tip and tricks to try.

I'm not sure which is my favourite to be honest, but these recipes have certainly increased the 'sweet' breakfast options in my house. I have substituted banana for the pumpkin in the first recipe, but it just wasn't as tasty as the original. Lesson learned: Sarah, stick to the recipe.

Do you have a 'go-to' recipe for french toast, waffles or pancakes? What is your normal breakfast? Is weekend brunch your thing? I'd love to have some new recipes for my repetoire!

Oh, and folks? Please, do yourself and me a favour and use real maple syrup. It's the only way.

Source: My Dad's homemade, Maine maple syrup.

Guilt-Free Dessert: Vegan Chocolate Cream Pie

by Sarah Anne

I feel kind of lucky, living up here in the great expanse known as Canada, for many reasons. Currently, the most appropriate reason is that I celebrate Thanksgiving TWICE. Canadian Thanksgiving is in October, and much to my husband's joy, I usually throw a second one in there as soon as I see my American friends and family getting ready for it. I am completely unable to resist the call of stuffing, gravy, and mashed potatoes. Even the thought of those flavours has me salivating as we speak. 

I tried to 'scale it back' this year for both events, since in the past I've made three appetizers and a whole expanse of vegetables, carbs and protein...for two people. Last week I was proud of myself, I narrowed it down to stuffing, potatoes, a vegetable, gravy, and a protein. And dessert. Oh boy dessert. Have you all had enough of it yet or are you still with me?

I have made versions of this pie before and have always been a fan, but something about the crust from this recipe from Alissa over at Girl Makes Food caught my eye. Coconut, oats, coconut oil and real maple syrup? Sounds delicious. The filling was just as impressive with only three ingredients: silken tofu, dark chocolate and maple syrup. I admit that I added a little espresso powder to it while I blended, and a little vanilla extract just to give it a bit more interesting flavour, and it worked out beautifully. . 

Alissa's photos are far nicer than mine, but they didn't come out too shabby! I would recommend being gentle when toasting the crust as I think mine got a bit too hard, and be sure to oil your pie pan. Mine stuck like crazy but, rest assured, we persevered. 

The best accoutrement, however, was the generous helping of vanilla whipped coconut cream that we dolloped on top of each slice. There are a ton of recipes out there for coconut whipped cream, but as I didn't have the patience to actually follow one to a T, I just kind of winged it. Low and behold it worked!

Want to risk it like me? Try this: Chill a can of full fat (FULL FAT people! Don't do low-fat, please. I'll cry and it won't work.) coconut milk overnight and when you're ready, without tipping it, open the can and scoop out the thick cream that has settled on top. Toss it in a chilled bowl, or the bowl of your mixer and whip away until thick. I added a bit of maple syrup, one tablespoon at a time, and a dash of vanilla powder. I'm sure a tiny bit of vanilla extract would work as well.  Of course you could always try Alissa's recipe, or Angela's, or Ashley's - alliteration much, Sarah? The whipped cream was delicious, light and lasted in the fridge for the most part until our pie was finished, which didn't take long if you were wondering!

I also recommend using a good quality dark chocolate, and be sure that the tofu is very smooth before adding the melted chocolate to it. Truly folks, I'd challenge anyone that said they 'hated tofu', you know who they are, to try this and tell you they hated it. It came together in a snap, and we ate it just as quickly, with little guilt. The ingredients are great and you don't have to worry about feeding your kids artificial sugars or too much of the real thing.  The whole pie has a few tablespoons of maple syrup total, yet it is still sweet and rich without being TOO much of a good thing.  

Dark chocolate is full of antioxidants and can increase important blood flow to the heart and brain. It also has high concentrations of magnesium, iron, copper and potassium.  The copper, magnesium and potassium can help protect against cardiovascular ailments while the iron can help prevent anemia. Coconut milk is a great option for those that cannot tolerate, or do not choose to consume dairy. It is also potentially good for the immune system thanks to its high lauric acid content, not to mention it has healthy fats that can boost metabolism.  While widely contested, I do think that the tofu can be considered a healthy ingredient as well.  It's a source of iron, calcium and manganese and has been shown to help reduce cholesterol.  Not to mention, it's a source of protein! See? Dessert CAN be good for you!

Do you have any desserts that you feel are 'lightened up' or aren't quite a bomb of sugar and butter? I love both of those things, but sometimes it makes it a bit easier to enjoy if I know it won't tank all of my hard work!  Do you worry about these things? Or just go for it when it comes to dessert? Let me know if you try this and what you think!

Eat Vancouver: Heirloom Vegetarian

by Sarah Anne  

In honour of my husband's Graduate Record Exam (GRE) scores, we went out for more than take-out falafel this week! Not that there's anything wrong with takeout falafel, mind you. I surely didn't eat it three times this week. Nope. Not I.

My husband surprised me with the restaurant this time, which is no small feat considering how keyed into the local food scene I am. When we pulled up and I saw the sign outside, I could barely contain my excitement. A new vegetarian restaurant, called Heirloom Vegetarian, that hadn't even been open a month yet!

I could hardly sit still; I was so excited when I looked at the menu. I had been assured that one of their appetizers was so perfect for me, it could have been created with me in mind, so I frantically searched the menu for that item. Was it the crispy chickpeas? The raw cauliflower risotto? Oh, no. This was it. They knew I was coming.

We started out with drinks, and I was hooked by the nightly special - a Red Cedar. Forgive me for not remembering the mix, but it had cedar infused vodka, sweet vermouth, a cherry garnish, and a sprig of scented cedar. We were told by our server that the head bartender, Vanessa, was a holistic nutritionist and created all the inventive drinks herself. I loved watching her make drinks all night, spraying the cedar with some concoction, using an eyedropper to scent or flavour other beverages. She truly brought back the art of the cocktail. As a fan of gin and juniper, I figured I might like the different twist that the cedar brought to the drink. I was not disappointed.

Our initial order somehow did not make it to the kitchen, but just as we were getting a bit grumpy our server offered a bowl of not-so-average popcorn and apologies to tide us over. This is also on their late night menu, and I highly recommend it as something to munch while deciding. It was lightly coated in a mix of coconut oil, nutritional yeast, and beetroot powder! I suspect the beet gave it the hint of sweetness that matched perfectly with the rich coconut oil and salty, cheesy nutritional yeast.

As our food finally came out, my initial excitement came roaring back with a vengeance, along with my hunger that had been temporarily quelled by the bowl of popcorn I nearly inhaled. The handpicked greens salad was beautiful and while I don't usually prefer frisee lettuce, its bitterness married perfectly with the toasted hazelnuts, sweet ginger poached pears, roasted brussel sprouts, and the floral orange blossom vinaigrette.

The avocado frites came out next. I was afraid I had built up the crispy wedges to something unattainable in my head, but I assure you, we were not disappointed. Smoky, crispy, buttery and accented perfectly by the sweet and fruity homemade ketchup. I rationed these for the rest of my meal, making sure they lasted until the bitter end! You'll have to forgive my phone-quality photos and just trust me that every dish was enticing and beautiful.

The other star of the night, (How many are we at, have you kept count?) was the wild and foraged mushrooms in coconut cream with fennel, garlic and dry cider, served with a walnut onion baguette. I really wished that I could swim in this dish. I took no photo, as I was too focused on digging into the bowl of mixed mushrooms in cream. Again, not a single disappointment with this perfectly spiced dish. Delicately anise hinted from the fennel, rich and unctuous thanks to the coconut, it was probably our favourite dish of the night. Thanks to our server, whose name I did not get - for shame, for solidifying our ordering of this dish. We all but licked the bowl clean and then mourned the loss.

Heirloom's dessert selection was like the rest of the menu, inventive, creative and thoughtful. There was a gluten-free semolina chocolate cake, a vanilla chia pudding, and the dish that we ordered, a pumpkin mousse with vanilla cashew cream and a date-walnut crumble. I figured I could have chocolate anytime, but this might be seasonal.

I wasn't sure with my first bite as it wasn't what I was expecting. Chilled, not sweet and pumpkin pie-y like I had anticipated. However with each bite, I loved it more and more. I particularly ended up loving that it was barely sweetened, delicately spiced and felt so light. We finished the glass off with no problem, of course. Did anyone have a doubt?

Heirloom thanks their local suppliers boldly on their menu and focuses on delicious vegetarian and vegan fare with many gluten free options and sources as much as they are able, locally. No tofu, no fake cheeses, the menu at Heirloom Vegetarian was exciting to read and it became very apparent by the creativity of the offerings, that the chef simply loves good food.

The atmosphere was clean, elegantly lit by candlelight and I couldn't help but look around to take in all the antiqued light boxes, gardening tools turned artwork and vintage veggie prints on the walls. The staff were lovely and knowledgeable and took care of us well, recommending dishes, offering suggestions and helping us when our order had us waiting.

I cannot say enough about this new restaurant in Vancouver. While not an everyday restaurant for us probably, I just can't wait for another occasion to dine at Heirloom Vegetarian. On the way out I noticed they serve brunch and my budding love of this local spot combined with my faithful relationship with brunch guarantees our return for sure. I'm excited to dine again with Heirloom and can't recommend it enough for vegetarians and omnivores alike.

And of course, I loved the message at the bottom of the menu.

Easy Vegetarian Sausage Stuffing

By Jessica

This was my second Thanksgiving as a vegetarian or possibly even my third? I'm not totally positive, the years seem to just be rolling by in one big blur lately. At any rate, I know that I haven't made myself vegetarian stuffing until this year. I'm not sure why, it's not like it'd be that big of a deal to sub veg stock for chicken stock with even the usual suspect of Stove Top stuffing that my brother likes and have something that we both can eat, I've just invested more of my time on whole dishes like vegetable pot pie. 

Right before Thanksgiving, I became obsessed with having vegetarian sausage stuffing and ran down to Central Market to grab some Field Roast. I chose the Apple Sage variety, it just sounded more "fall" to me. For the bread part of the stuffing, I went with Pepperidge Farm Herb Seasoned Cubed Stuffing Mix.

This could not have been simpler to use. The instructions, on the back of the bag, call for the addition of onion and celery but as I don't care for celery in my stuffing I used onion and garlic. I also used veg stock instead of chicken stock and I used Irish butter but I could've easily used Earth Balance and had vegan stuffing. 

Super quick, very tasty and has reheated well! I definitely will be making this again.

Broccoli, Cannellini Bean & Cheddar Soup

by Jess M

This time of year I make a lot of soups for dinner. And cheesy soups always taste so good with a nice crusty roll and a salad on the side. But most cheese soups I’ve made (broccoli, cauliflower, potato) are very rich, have lots of cheese and are more suited to a special weekend meal rather than a weeknight dinner. This particular broccoli soup is lighter on the cheese, and is thickened with cannellini beans. It makes for a quick, creamy, and tasty soup that has a good dose of beans and greens.

Broccoli, Cannellini Bean & Cheddar Soup from EatingWell.com

This recipe is super simple: you basically cook the broccoli, and then puree it with the beans and melt in the cheese. I use an immersion blender so that I don’t have to transfer the hot soup to a blender and back again. I top it with some croutons and serve it along with a side salad. And for a vegan alternative, I think you could make this without the cheese and use vegetable broth.

(Photo from: me) 

Pantry Staple: Canned (and Dried) Lentils

Editor's note: Welcome to the lovely Sarah Anne, who is joining Food Lush's ranks. You can learn more about her at Fear No Food and on Twitter, too. 

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by Sarah Anne

Hey folks! I'm Sarah, a new addition to Food Lush, and I'm pretty excited to be able to talk to yet MORE people about food. Consider yourself warned!

As someone really keyed into not only the enjoyment of food, but also true nourishment, I tend to be a bit obsessive about making sure that we eat a well-rounded diet with plenty of fiber, protein, and other nutrients. It helps that I am constantly looking up nutritional stats of most foods, but it also helps that I keep my pantry and freezer well-stocked. Out of the many foods I keep on hand, which hopefully I'll go through in time, one of my most favourite pantry staples is a can or bag of lentils.

They are a great source of cholesterol-reducing fiber, vegetarian protein along with a couple B vitamins, folate, iron, manganese and a host of other vitamins and minerals. Not to mention, lentils are low calorie and nearly free of fat. As a vegetarian, I'd say they're a pretty good staple to have on hand, and we eat them a few times a week. 

There are several different types of lentils – brown/green, french or puy lentils, split red lentils, each of which has their use; I use brown or green lentils most often, with split red lentils coming a close second in the wintertime.

Canned lentils can be a great quick fix, and are wonderful in the summertime when you don't want to heat up the kitchen, as I rarely do in my 500sq ft apartment. Toss the rinsed lentils with chopped veggies and prepared vinaigrette for a nutritious and filling salad. Add a whole grain for even more oomph. Do the same in the fall or winter, but saute the vegetables and add the rinsed lentils toward the end, toss with dressing or sauce and you have a hearty, belly-warming meal. Our favourite this past summer was to add quinoa and canned lentils to Greek salad for a complete and super easy meal.

A bag of dried lentils can be just as useful, and even less expensive, but requires a bit more planning and prep time just to rinse and cook. It's still worth the effort to me! Here are a few of my recent favourites that used dried lentils. I've made each of these and have LOVED them. As an aside – so has my husband who is usually the test of a good, people-pleasing recipe.

Dreena Burton's “No-Fu” Love Loaf

(Source: Hannah Kaminsky & Plant Powered Kitchen)

Veggie Balls from Huffington Post

(Source) 

 

French Lentils with Walnuts and Goat Cheese from Laura Calder, Food Network Canada

(Source)

Lentils are such a versatile ingredient and a great option for meat eaters and vegetarians alike and are cheap to boot! From lentil loaves to indian style curries, everyone can get on board with something about lentils. Do you cook with lentils often? What kind? Do you have a favourite recipe that uses them? I'd love to find some new ones!

Broccoli potato soup

by Elsha

I love broccoli cheese soup. It’s creamy and comforting and delicious. However, my husband recently started avoiding dairy, so a cream based soup filled with cheese is sort of out of the question. Fortunately, with a little looking around and some modifications I managed an excellent dairy free substitute. 

1 Tablespoon olive oil
1 Onion, chopped
2 cloves garlic, minced
1 1/2 to 2 lbs thick stemmed broccoli, stems peeled and diced, tops cut into pieces
1 1/2 lbs yukon gold potatoes, peeled and cut into 1 inch cubes
3 cans (5-6 cups) chicken broth or vegetable broth
3 cups water

(There's a lot of chopping to do.)

First, saute the onion and garlic in the olive oil until the onion is soft. Then add the diced broccoli stems, half of the potatoes, the broth, and the water. Bring to a boil, then reduce heat and simmer until the broccoli and potatoes are tender. 

Meanwhile, put the broccoli florets and the rest of the potatoes in a pot of water to cook. Bring to a boil, then reduce heat and simmer. 

When the broccoli stems and potatoes are tender, use an immersion blender to puree the soup smooth. Add the broccoli florets and the rest of the potatoes as soon as they are tender. Salt and pepper to taste. 

(photo credit: me. The lighting in our kitchen is so yellow!)

Pureeing the potatoes and broccoli stems gives the soup a nice creamy base without using any milk or cream, and the yukon gold potatoes give it a nice buttery taste. Using vegetable broth makes the soup vegan, or you can go the other direction and sprinkle cheese on the soup when you serve it. Either way, YUM!

Do you have a favorite broccoli soup recipe?