In case you aren’t up on your astrology, mercury retrograde is happening as we speak. Three or four times a year, mercury slows down, appears to stop, and begins moving backward. It’s just an optical illusion, but it’s still crazy. Okay, you’re probably thinking, Ayinde, who cares? Mercury is the messenger planet, so mercury retrograde is said to mess up communication–from snail mail to email. It means communication will be sparse at best.
I’m a little out of it today, and am already without my cell phone and don’t really have anything to say! THANKS, mercury. Anyway, here is a quick easy recipe I posted for broccoli cheddar soup on column on food republic a while back. Sounds good right now.
1/4 cup vegan butter
1 cup onion, diced finely
1/2 tablespoon garlic, minced
16 ounces broccoli, fresh or frozen, chopped
1 quart water or vegetable stock
1/4 teaspoon white pepper
1 tablespoon cornstarch, mixed with 1/2 cup water
1/4 cup nutritional yeast
1 1/2 cups unsweetened unflavored soy or almond milk
8 ounces vegan cheddar cheese
In a medium saucepan over medium high heat, melt 2 tablespoons vegan butter and sauté onion, garlic and broccoli stems (if using fresh broccoli) and add salt. If using frozen, omit this step and cook all the broccoli together.
When stems are just cooked through, add water, cheese, milk and yeast, then remove from heat.
In a medium skillet over medium high heat, heat remaining butter, add broccoli flowers, and sauté until bright green. Remove from heat immediately and add broccoli to soup pot.
Blend using an immersion blender if you wish (it’s great chunky, too). Add pepper and more salt to taste, and add cornstarch if you want it thicker.