Healthy Vegan Broccoli Cheddar Soup
A cozy classic broccoli cheddar soup made vegan and healthy with all the same flavors and textures.
Equipment
- 1 Immersion Blender or Blender
Ingredients
- 1 Medium/Large Yellow Onion Diced
- 1 Small Head of Garlic Minced
- 2 Large Potatoes Peeled and chopped
- 3 Carrots Diced
- 2 Cups of Vegetable Broth
- 1 Cup of Filtered Water
- 1 Teaspoon of Onion Powder
- 1/2 Teaspoon of Paprika
- 1/2 Teaspoon of Garlic Powder
- 1/4 Teaspoon of Tumeric Optional, for color+nutritional value
- 1/3 Cup 40g of Nutritional Yeast
- 1 Large Head of Broccoli or about 3 cups of frozen florets
- 1 Teaspoon Salt
- Black Pepper to taste
Optional
- Ciabatta Bread to serve with soup.
- Fresh Parsley
- Vegan Cheese
Instructions
- Dice onion, dice carrots, peel and dice potatoes, and mince garlic.
- Water Sauté Onion until translucent.
- Add in carrots, potatoes, and garlic to a large pot with 1 cup of water + 2 cups of vegetable broth, and all spices (onion powder, garlic powder, paprika, salt, nutritional yeast, pinch of black pepper). Cover.
- While cooking, chop your head of broccoli to small bite sized florets and steam. If using frozen, cook your frozen broccoli.
- Once all your vegetables are softened, blend soup with an immersion blender until smooth.
- Stir in your broccoli, then cover again until broccoli is soft. Once broccoli has softened, top with black pepper, fresh parsley, serve and enjoy.
Notes
NOTES:
1.) You can always add in some vegan cheese if you desire that stretchiness or more cheesy flavor but I think it's good on it's own. You can always add more nutritional yeast for a cheesier flavor as well.
2.) If you do not have an immersion blender, you can always just blend it in a regular blender, but you mat have to do it in parts in order to blend it all.
3.) Fresh or frozen broccoli makes no difference in taste in my opinion. I've used both ways many of times and can't tell the difference. Use what you've got or what's easier for you.