Secret Ingredient: nutritional yeast. This health food store staple has a nutty, fermented flavor that works as a cheese booster in recipes, or can be used to replace cheese altogether in vegan dishes. Try adding 1 to 2 tablespoons nutritional yeast to cream sauces and cheese fillings.

Ingredients

• 2 bunches broccoli, trimmed and coarsely chopped (2 1/2 pounds)
• 1 medium yellow onion, finely chopped (1 cup)
• 3 cups low-sodium vegetable broth
• 1 1/2 tablespoons nutritional yeast flakes
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground nutmeg
• 1/4 cup fat-free half-and-half
• 1/2 cup shredded reduced-fat Swiss cheese

Directions

• Coat 3-quart saucepan with cooking spray. Cook onion in saucepan over medium heat 4 to 5 minutes, or until softened, stirring occasionally. Add broccoli, vegetable broth, and 2 cups water, and bring to boil. Stir in nutritional yeast, cumin, and nutmeg; reduce heat, and simmer, partially covered, 20 minutes, or until broccoli is tender.
• Working in batches, puree soup in food processor until smooth. Return to saucepan. Stir in half-and-half, and heat over low heat until hot. Season with salt and pepper, if desired. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts

• Calories 96, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 422 mg, Carbohydrate 14 g, Fiber 6 g, Protein 7 g, Sugars 4 g.
• Percent Daily Values are based on a 2,000 calorie diet