• Payton Pinsky

Broccoli Chedda Soup | Vegan Soup Recipes


One of my favorite parts of the weather beginning to change, is that it becomes soup season! This broccoli and cheddar-style soup can be made on the stove top in about 35 minutes, and is a healthier take on this classic favorite. Nutritional yeast is used to give it the cheesy flavor, so the soup is not "cheesy", but it is delicious. Let's get cooking!


Ingredients: 1 medium head of broccoli

1 small yellow onion

3 tbs minced garlic

1 can coconut milk (I used low fat)

2 1/2 cups unsweetened almond milk

14.5 oz vegetable broth

Olive oil

4 tbs all purpose flour

1/4 cup nutritional yeast

Mustard Seed (i sprinkled in about 5 seeds)

Tumeric

Paprika

Garlic Salt

Pepper

Onion Powder

Nutmeg (optional)

  1. In a large pot, heat oil over medium-high heat. Add in diced onion and garlic. Saute for about 5 minutes, until onion begins to turn translucent.

  2. Add in broccoli florets, vegetable broth, 2 cups of almond milk and your full can of coconut milk. Bring to a low boil until broccoli has soften. Stir occasionally.

  3. Reduce heat to medium and add in your nutritional yeast and other seasonings. Stir to combine well.

  4. In a small bowl, whisk together 1/2 cup of almond milk and 2 tbs of flour. Add to soup mixture to thicken. I added in about 2 more tbs of flour right into my pot to thicken the soup even more. Keep on a low simmer until desired thickness is met. Enjoy!

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