Cheesy Asparagus &Broccoli Soup

If preferred, you may make this with either asparagus or broccoli, leave out the onions, and/or add mushrooms.

Cheesy soup, steaming on the stove top. Just turned off the burner.

Ingredients:

  • 3-4 cups of vegan cheese sauce (recommended: sunflower cheese, use the whole batch.)
  • 1 cup of water
  • 1/2-1 onion (I used leftover red onion)
  • around 1 cup of broccoli pieces
  • around 1 cup of thinly sliced asparagus
  • dash- a pinch or two of rosemary
  • dash-handful of parsley flakes
  • dash- a pinch or two of paprika (optional)
  • salt, to taste (if cheese sauce is not already salted or if more salt is necessary)

To Make: Combine all ingredients in a soup/sauce pan of the proper size (or the only one you have if you only have one). Bring to a boil, stirring frequently (it is very likely to burn if you don’t). Reduce heat to medium or between low to medium (if you heated on high and are not already at one or the other temperature) and continue cooking, stirring often, until vegetables are tender. This may take around 10 minutes, give or take a couple/few minutes.

 

 

Advertisements
Categories: soups&stews | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Post navigation

One thought on “Cheesy Asparagus &Broccoli Soup

  1. Pingback: Sunflower Cheese Sauce | Miss Jessie's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: