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Plant Based Smokey Gouda Sauce
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 cup red onion diced
- 2 cloves garlic minced
- 1/2 cup carrot diced
- 2 medium heads Broccoli about
3 cups of chopped stems and about3 cups florets cut into small pieces - 1 teaspoon salt
- 1 teaspoon thyme dried
- 2 1/2 cups Water
- 15 ounce white beans rinsed and drained thoroughly (
1 can ) - 1 tablespoon nutritional yeast optional
- 1/4 cup parsley chopped
- A few turns black peppercorns
Ingredients
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Instructions
- Press the sauté button on the Instant Pot, allow it to heat up for 2 minutes and then add the onion, garlic, carrot, broccoli (stems and florets), salt and thyme. Cook for 3 minutes, stirring frequently so nothing sticks to the bottom of the pot.
- Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
- Use the manual mode and set the timer for 4 minutes. When the timer goes off, use the quick release method.
- When the pressure is totally down, take off the lid and remove about half of the broccoli florets and place them in a bowl. You don’t have to take your time with this. Use a slotted spoon and just fish a few spoonfuls out. No biggie if you pick up other veggies with your spoon along the way.
- Now add the white beans and the nutritional yeast (if using) to the Instant Pot and allow to cool for about 10 minutes. Stirring the soup will help it cool faster.
- When it’s cool, blend the soup (minus the broccoli florets that you just reserved) in batches in your blender (or all in one go with a blender stick), until all of the soup is creamy and smooth.
- When all of the soup is blended, add the reserved broccoli florets back into the pot, along with the parsley, black pepper and a little more salt to taste (if needed). Stir and let cool completely before you place in a container and store in the fridge.
Recipe Notes
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
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It tastes very much like beans. My 7 year old is on her second helping so it was a hit with her. I likely wouldn’t eat it again myself.
I used navy beans and it was verry good i would double the resipe next time
Made this and I love it!! Those saying that it tasted like beans, add lots more brocolli. I made it with lots of brocolli and it was delicious!!
Soooo Good!!! Creamy without milk! Love that!
I thought it tasted a lot like Split Pea soup. It was a little bland but there are things that could be done to add to the flavor. I will definitely try again to see if i can add more flavor
This recipe definitely takes longer than it says, unless you’re speedy with the knife. I added a little extra broccoli, nutritional yeast and an extra clove of garlic. I would advise more spices for flavor. Next time I am going to add more garlic, pepper and onion for flavor. The original recipe is a good base but is bland and requires more flavor.
Made this tonight. Came out perfect! I used low sodium chicken broth for the water. Delish!
Great recipe and low cal! Thanks