Vegan Broccoli And Cheese Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Soup
- Cuisine: Vegan, Gluten-Free
Ingredients
Scale
- For the cheese sauce:
- 3 diced peeled yellow or red potatoes
- 2 diced peeled carrots
- 1/2 cup nutritional yeast
- 2 tablespoons refined coconut
- 3 cups water
- 2 cloves garlic
- 1/2 tablespoon Himalayan Sea Salt
- For the soup:
- 1 tablespoon refined coconut oil
- 1 medium onion (chopped)
- 3 medium garlic cloves (chopped)
- 2 celery stalks (chopped)
- 2 small broccoli florets (chopped)
- 3 cups vegetable stock
- 1/4 teaspoon cayenne pepper (optional)
- Salt & Pepper
Instructions
- For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.
- While the potatoes and carrots are simmering, add the nutritional yeast, oil, water, salt, and garlic into a high-speed blender and set aside.
- Chop the onions, garlic, celery and broccoli for the soup and set aside. Tip: I like to use my food processor to this step, it cuts down on prep time.
- When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. Blend the cheese sauce until smooth.
- For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Cook for about 3 to 5 minutes.
- To the pot, add the celery and broccoli and sauté for a few minutes more – about 8 minutes. Now, add the broth and cayenne pepper, salt, and pepper. Cover and simmer over medium heat for about 10. Turn off the heat and let the soup sit for a few minutes.
- Then add the cheese sauce into the soup and stir to combine. Adjust seasonings to taste if desired.
- Ladle the soup into bowls and swirl cashew sour cream sauce into each bowl. Top with Pan-Fried Garlic Croutons, paprika, and chopped green onion, if desired.
Nutrition
- Calories: 196
- Fat: 4g
- Saturated Fat: 2.7g
- Carbohydrates: 31.5g
- Fiber: 8.8g
- Protein: 13.7g