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I love you. I love you not.

September 12, 2011 by Cara

I’m trying my best to stay away from yeast from now on.

(Please don’t hold me to this sentence).

I’m notorious for changing my mind often so don’t be surprised if by tomorrow you saw a new post reading, “I’m In Love With Yeast!” But as of today, I’m avoiding it now.

Last night was my farewell to my rise-assisting frenemy (man, do I love what it does to my food but hate what it does to my tummy).

I had 2 end pieces of bread left in the freezer (who eats the ends anyways?!) and with the thought of not wanting to be wasteful, I wanted to use them up before I said my final farewell.

A toast to you, yeast.

Literally.

I’m toasting you. And putting you into my soup.

Broccoli Potato Soup Recipe

INGREDIENTS

  • 1/2 head broccoli, cut into small florets (include stems if desired–all part are welcomed!)
  • 4 medium red potatoes, diced
  • 1/2 onion, chopped
  • 3 garlic cloves, crushed
  • 3 c. vegetable broth
  • 1 tsp dried thyme
  • 2 Tbs olive oil
  • salt to season
DIRECTIONS
  1. Heat up oil in a medium saucepan and saute onions with thyme for 5 minutes. Add garlic and cook for another minute.
  2. Toss in broccoli and potatoes, along with the veggie broth. Bring to a boil. Reduce heat and simmer covered for 15-20 minutes until veggies are soft.
  3. Using an immersion blender (or transfer to a blender), blend soup until smooth (or whatever consistency you desire).
  4. Season with salt and serve with croutons (recipe below).

Gluten-Free Italian Seasoned Croutons Recipe

INGREDIENTS

  • 2 slices bread, cut into cubes (if it’s frozen like mine, put into the microwave for 30 seconds to defrost a little)
  • 1 Tbs olive oil

Italian Seasoning

  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/4 tsp. salt

DIRECTIONS

  1. Mix together all the spices in a small bowl.
  2. Lightly brush oil onto bread cubes.
  3. Toss cubes into the small bowl and coat bread with seasoning.
  4. Place into a toaster oven (or regular over at 350 degrees) and toast until brown.
Does anyone else seem to have difficulties digesting yeast like me?  Anyone?  Bueller?

YOU ALSO MIGHT LIKE:

  • Cauliflower and Asparagus SoupCauliflower and Asparagus Soup
  • Autumn Harvest Veggie Soup (from Vegan Slow Cooking)Autumn Harvest Veggie Soup (from Vegan Slow Cooking)
  • Vegan Tortilla SoupVegan Tortilla Soup
  • Brooke’s SouperHero Guest PostBrooke’s SouperHero Guest Post

Filed Under: Kid-Friendly

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Saturday Morning Cartoons and Poptarts
Next Post: Spaghetti and Vegan Meatballs »

Reader Interactions

Comments

  1. mollisia

    November 29, 2012 at 10:01 am

    brilliant soup! I love such soups 😉 perfect for days like today 🙂

  2. Samantha

    April 25, 2012 at 4:16 am

    Made the soup – delish! So glad I found you. Cannot wait to make something else of yours. I have been gluten free for 10 years, but not vegetarian. Thank you!

    • Cara

      April 25, 2012 at 11:12 pm

      I so love reading comments like these! Happy to hear that you liked the recipe, Samatha. I’m doing the happy dance right now 🙂

  3. Shannon

    September 12, 2011 at 12:18 pm

    mhmm! that soup looks delicious 🙂

    • Cara

      September 12, 2011 at 1:45 pm

      It sure does, doesn’t it? 🙂 <– shameless gloating…

    • SoupAddict

      September 12, 2011 at 3:26 pm

      Ditto what Shannon said. 🙂

      • Cara

        September 12, 2011 at 4:07 pm

        And this is coming from a certified soup addict, folks! 🙂

  4. TresLaLa

    September 12, 2011 at 10:57 am

    I just had a bit of an epiphany… No yeast = no beer. And then I realized, no gluten = Most beer is off limits! Thank goodness I am not GF! That wouldn’t work… :-/

    • Cara

      September 12, 2011 at 1:09 pm

      Welcome to my life… there are some GF beers out there (I have yet to try any) and of course, Ciders are GF but really??? So sad 🙁

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