Vegan Broccoli “Cheese” Soup

For the (optional and non-vegan) chicken roulade:
Take chicken breast tenders (about 2 ounces each) and flatten with a mallet or heavy cast iron skillet until they’re about ¼-inch thick. Place 1 tablespoon of finely chopped sun-dried tomatoes on the chicken, spreading evenly to coat one side of the chicken. Roll the chicken up and secure with 2 toothpicks.

Heat a skillet over medium heat, and add olive oil. Place the chicken roulades in the pan and cook on all four sides for 2 minutes, until the chicken is done. Reserve to a plate, and set aside.

For the soup:
Microwave the broccoli in a microwave safe bowl covered in plastic wrap for about 6 minutes, until tender. Meanwhile, add the olive oil and onions to the pan used for the chicken (or in a clean skillet if not making the roulade), and cook until translucent, about 7 minutes. Add in the flour, and whisk for 1 minute. While continuing to whisk, add the vegetable stock and almond milk slowly, bringing the mixture to its boiling point until it becomes thick.

Blend the broccoli, flour mixture, nutritional yeast, salt, and pepper until smooth. Transfer the broccoli soup back to the pan, add in the corn, and heat through.

Slice the roulades into 5 equal pieces. Portion the soup into 4 bowls, and top with the roulade.

Note: To keep this vegan, simply omit the chicken preparation. Heat a skillet over medium heat, add a tablespoon of olive oil, and re-heat your soup that way. To serve, portion the soup into 4 bowls, and top with a tablespoon of sun-dried tomatoes.