Cheesy Broccoli-White Bean Soup and A GIVEAWAY!

What's better than a new recipe post? A new recipe post with a GIVEAWAY! Hooray! Are you as excited as me? I know giveaways are super dope and you can't wait, but first...a review and a recipe! So, here's the story. In my omnivorous days I loved me some cheese. Big time. Blue cheese, brie cheese, parmesan cheese. All the cheeses. Oooo, gouda cheese! It's safe to say I had a thing for stinky cheeses, m'kay? As a vegan, I thought cheese was just one of those things I had to give up. Not so says Daiya, maker of delicious vegan mozzarella and cheddar cheese. I was thrilled to have both these lovely cheeses back in my life, and let me tell you I can pound some Daiya...that sounded better in my head...Anyways, I've been using nutritional yeast as a replacement for parmesan and have even seen a couple of recipes for homemade vegan parmesan floating around. But let's get real, I don't have time to make parmesan cheese right now. Maybe one day. One, glorious day...but not now.

Produce On Parade - Cheesy Broccoli-White Bean Soup

And then, like a gift sent down from heaven, a cheerful yellow tub of vegan Parmela Parmesan Style Aged Nut Cheese arrived at my doorstep and all was well in the world. I was pumped, obviously but then I thought, "Could this really taste like my beloved, dearly departed parmesan cheese?" I couldn't wait to find out.

My friends, I want to stop and take this time to have a serious moment with you. Parmela's vegan parmesan cheese...it takes like actual, straight-up legit parmesan cheese. I would like to add that I AM NOT compensated for this review. I just really, really love it. If there was a blind taste test between the two, the only difference would be that the vegan cheese doesn't really melt. As for taste, it would honestly be very close. In truth, I had a hard time stopping myself from eating it all straight out of the little tub. Shameful.

Parmela Parmesan Style Aged Nut Cheese

Produce On Parade - Cheesy Broccoli-White Bean Soup

What: Parmela Parmesan Style Aged Nut Cheese is a parmesean cheese replacer. It comes "grated" in a little tub and just use it anywhere that you'd use grated parmesan cheese. Parmela is a vegan fermented cheese made from almonds, cashews, nutritional yeast, soybeans and tamari. No dairy! I love that it's actually aged because many vegan parmesan cheese replacers are not, and they just don't seem replicate that unique parmesan taste. I actually asked Todd with excitement and wonderment after tasting it plain, "How do they do it?!" Magic. That's how. 1 tsp. contains 13 calories.

Why: Because parmesan cheese is freakin' delicious but it's not vegan and honestly it's not all that good for you no matter how amazingly tasty it is or what the National Dairy Council says. Did you know they use cheese mites and maggots to get that "aged nutty flavor" of some aged, hard cheeses. It's actually a proof of it's quality. I'm sorry, in case you missed that...mites and maggots may be in part what makes that hard cheese you're gnawing on so delicious. Maggots, people! While the maggot process may not be bad for your health, it certainly strengthens my decision that I don't need to be eating cheese anytime soon. I'll stick to Parmela instead. Also, all ingredients are GMO-free!

How: According to Parmela, "The formation of Parmela's authentic rich cheese flavor occurs during fermentation, which is also where the soy is broken down into a form that is more easily digested." No mites or maggots needed.

Where: Online, Parmela can be found at VeganEssentials.comFood Fight! GroceryPangea and Spencer's Market. To see if it is available locally in your area, click here.

Cost: Online, Parmela retails for $3.50-3.99 for one 2.3 oz. tub.

Recurrence: No more plain nutritional yeast for me. When I need parmesan cheese, I'll reach for Parmela.

--- At the bottom of the page, enter the giveaway to win your own adorable tub of scrumptious Parmela! ---

To showcase the amazing power of Parmela I needed a most awesome recipe and this Cheesy Broccoli-White Bean Soup fit the bill perfectly. It's a wonderfully cheesy and creamy broccoli soup. Perfect for a night in.

Produce On Parade - Cheesy Broccoli-White Bean Soup

 Cheesy Broccoli-White Bean Soup

Inspired by Whole Living

Serves 4

  • 1 head of broccoli, florets chopped and stems thinly sliced
  • 2 Tbsp. olive oil
  • 1/2 tsp. turmeric
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 15 oz. can white beans, drained and rinsed (I used Great Northern White Beans)
  • 2 1/2 cups vegetable stock
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. Parmela vegan parmesan cheese
  • splash of soy sauce
  • 1 Tbsp. Parmela for sprinkling
  • fresh lemon thyme leaves, or herbs of choice for garnish (optional)

First, wash and chop the broccoli and steam it for about 5 minutes or until it's just softened and still brightly colored.

Produce On Parade - Cheesy Broccoli-White Bean Soup

Dice the onions and mince the garlic. In a medium saucepan, heat the olive oil with the turmeric and then add the diced onion. Saute for a few minutes or until tender, then add the minced garlic and saute a couple more minutes, until fragrant.

Produce On Parade - Cheesy Broccoli-White Bean Soup

Next, add the rinsed white beans and the vegetable stock to the saucepan and bring to a simmer. Stir in the salt, pepper, 2 tsp. of Parmela and the soy sauce. Once it's reached a simmer remove it from the heat. Allow to cool slightly.

Produce On Parade - Cheesy Broccoli-White Bean Soup

In a blender add all the steamed broccoli and then the contents from the saucepan. I did this slowly in one big batch while leaving the lid off the blender (I live on the edge). Alternatively, it can be done in batches, but whatever you do make sure to allow steam to escape or the top of the blender could blow off. No, this has never happened to me personally (maybe because I don't use lids), but I have read horror stories.

Garnish generously with more tasty Parmela and a sprinkling of fresh herbs. Voila! The taste of parmesan was never so good, or good for you.

Cheesy Broccoli-White Bean Soup and A GIVEAWAY!
Recipe Type: Soup
Author: Katie - Produce On Parade
Serves: 4
A wonderfully cheesy and creamy broccoli soup. Perfect for a night in.
Ingredients
  • 1 head of broccoli, florets chopped and stems thinly sliced
  • 2 Tbsp. olive oil
  • 1/2 tsp. turmeric
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 15 oz. can white beans, drained and rinsed (I used Great Northern White Beans)
  • 2 1/2 cups vegetable stock
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. Parmela vegan parmesan cheese
  • splash of soy sauce
  • 1 Tbsp. Parmela for sprinkling
  • fresh lemon thyme leaves (or herbs of choice) for garnish (optional)
Instructions
  1. Steam the broccoli for about 5 minutes or until just soft and still brightly colored.
  2. In a medium saucepan, heat the oil with the turmeric and then add onion. Saute for a few minutes then add minced garlic and saute until fragrant.
  3. Next, add beans and stock to saucepot and bring to a simmer, stir in salt, pepper, 2 tsp. Parmela and soy sauce. Once at a simmer remove from heat.
  4. Blend everything in a blender. Allow the steam to vent. Can be done in batches.
  5. Garnish generously with more tasty Parmela and a sprinkling of fresh herbs.

 

*This Giveaway Is Now Closed*

That's right folks, win your very own Parmela! Say it with me, "We love giveaways!" There are five different ways to enter, do all of them and you'll have five entries! Congrats to Jeanne! She is the winner of the Parmela Cheese giveaway!

a Rafflecopter giveaway

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF AND TODD ONLY, UNLESS OTHERWISE NOTED. OUR REVIEWS ARE COMPLETELY BASED ON OUR OWN OPINIONS OF THE PRODUCT REVIEWED. WE ARE NOT PAID TO WRITE POSTS. THIS PRODUCT WAS SUPPLIED TO US AS A GIFT BY THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF WE MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, WE ARE MERELY WRITING ABOUT SOMETHING WE LIKE, PURCHASE AND/OR USE. THE FACT THAT WE DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN OUR POST.

Roasted Corn & Spicy Lime Soup

So it was 85 F yesterday when I left work. 80-freaking-5 degrees, people! Now, there are many reasons why I live in Alaska, but a very major one is the fact that I don't have to endure the sweltering, awful heat. I've never done well with it. I'm quite pale and definitely possibly allergic to the sun and I'd much rather be too cold as opposed to too hot. Have you ever watched Game of Thrones? You know the Wildlings? That's me. I'm Ygritte...but maybe not as pretty and I don't have red hair. Otherwise though, you know. I told Todd it was time to move North...yes, more North. The leaves aren't even all the way out yet, Alaska! 85 degrees. What is happening!? Summer is coming.

I'm don't mean to complain. The evenings are nice, but the house is 80 F when I get home! Bleck. Too hot for me! So anywho, I knew  I wanted something cold for dinnerI also happened to have seven, yes seven, grilled corn cobs in their husks just hanging out in the fridge. We brought them to a BBQ over the weekend, but the corn was put on the grill later in the evening and everyone had already eaten, and sadly, the corn was forgotten. And thus, it made perfect sense to make Chilled Roasted Corn & Spicy Lime Soup, but really you can have it hot too. I hear it's a-storming in the states (also known as the lower-48, it's what we Alaskans call the Continental US). Maybe it's more hot soup weather down that way.

Produce on Parade: Roasted Corn & Spicy Lime Soup

This soup is creamy and thick, and slightly spicy due to the chili paste with a boost of zest from the fresh lime juice. The kernels can be blended very well to make a smooth soup or just barely to lend to a more chunky soup. Also, it can be served chilled or hot! This recipe makes a lot of soup so feel free to cut the recipe in half or use the full recipe and just freeze the leftovers for later.

Roasted Corn & Spicy Lime Soup

Inspired by The View From Great Island

Makes about about 12 cups

  • 1 Tbsp. olive oil
  • 2 small yellow onions, chopped
  • 3-5 red swiss chard leaves (or kale, spinach), chopped
  • 7 roasted ears of corn, kernels sliced off
  • 1 tsp. ground fresh chili paste
  • juice from 2 limes
  • 1 15 oz. can of full-fat coconut milk
  • generous pinch of salt
  • ground black pepper
  • cilantro for garnish (optional)

A quick note - If your corn isn't already cooked, it can be grilled or baked in a 400 degree oven for about 35-45 minutes, with husks on.

Back to business. In a large frying pan, heat the olive oil over medium-low. Add the chopped onions and saute for about 5 minutes, or until they begin to brown. Add the washed and chopped swiss chard leaves and saute a few more minutes.

Produce on Parade: Roasted Corn & Spicy Lime Soup

Slice off the kernels of the roasted corn. If you've ever had braces this will bring back painful memories. Try to fight back the tears and think of your now perfectly straight teeth as you slice away.

Produce on Parade: Roasted Corn & Spicy Lime Soup

In a large blender, add 4 cups of cold water. Add all the kernels and blend, blend, blend. You can process it until smooth or just very slightly to have a chunky soup. Pour the contents into a very large bowl or soup pot. Now, add 2 cups of water, the onions and swiss chard as well as the chili paste and coconut milk to the blender and blend until smooth. That's a big ol' blender full o' corn right there.

blenderocorn

Add the blender contents into the same large bowl or soup pot and whisk to combine. Add sea salt and ground black pepper to taste and garnish with cilantro .

[gallery type="rectangular" ids="721,718,719"]

If you desire the soup hot, then just heat it up in the pot. If you'd like it chilled, pour into as many bowls as you are serving, cover them, and let chill for at least 30 minutes. Or just cover the whole pot and refrigerate until ready to serve.

Produce on Parade: Roasted Corn & Spicy Lime Soup

And completely unrelated...check out my new booties I just got! They were too cute not to share...

Produce On Parade