Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups dry elbow macaroni
  • 2 tablespoons olive oil ((or high-heat oil of choice), plus a dash for the pasta)
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 1/4 cup all-purpose flour
  • 1 (14 ounce of 400 ml) can full-fat coconut milk
  • 3 cups unflavored and unsweetened soy or almond milk, (plus more as needed)
  • 3 vegetable bouillon cubes (enough to make 3 cups of broth), (crushed)
  • 1/3 cup nutritional yeast flakes
  • 2 tablespoons Cholula hot sauce ((or a similar vinegar-based hot sauce))
  • 1 1/2 cups fresh broccoli florets
  • Salt, (to taste)
  • Fresh chives, (for serving)

Instruction

  • Bring a large pot of salted water to a boil.
  • Add the macaroni and cook it according to the package directions.
  • Drain the pasta into a colander and return it to the pot. Toss it with a dash of oil to prevent sticking.
  • Coat the bottom of a large pot with the remaining 2 tablespoons of oil and place it over medium heat.
  • When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring frequently, until soft and translucent.
  • Add the garlic and cook it for about 1 minute, until very fragrant.
  • Add the flour and stir to form a paste that coats the onion. Cook the mixture, stirring frequently, for about 2 minutes.
  • Begin adding the coconut milk, a bit at a time, whisking between each addition to eliminate any lumps from the flour. Stir in the soy or almond milk, bouillon, nutritional yeast, and Cholula.
  • Raise the heat and bring the liquid to a boil. Lower the heat and let the mixture simmer for about 10 minutes, until it thickens up a bit. Feel free to thin the soup with additional non-dairy milk if it gets too thick for your liking.
  • Stir in the broccoli and continue simmering for about 4 minutes, until the broccoli is tender and bright green.
  • Remove the pot from heat and stir in the pasta. Season the soup with salt to taste.
  • Ladle into bowls and optionally top with chives. Serve.