Broccoli and Cheese Soup is one of the comforting creamy soups that my kids used to love to eat before we went Plant Based so I knew I needed to create a vegan version that is not just full of flavor but is also super nutritious. By using potatoes, carrots, and nutritional yeast I was able to create that thick creamy cheesiness without using any of the dairy products that the traditional recipe calls for.
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Ingredients
1 onion, diced
2 cups potatoes, cubed
1/2 cup carrots, chopped
2 liters low sodium vegetable broth
6 cups broccoli florets
1 tablespoon lemon juice
1/2 cup nutritional yeast
1/2 teaspoon turmeric
1 teaspoon onion powder
1 tablespoon dijon mustard
cracked pepper
Instructions
- Sauté the onions until translucent, using a little bit of veggie broth if they start to stick.
- Boil the potatoes and carrots in a separate pan until they are soft, 10-15 minutes.
- Once the onions are translucent, add one of the liters of veggie broth and the broccoli and cook on medium high until the broccoli is just about soft.
- Drain the potatoes and carrots once they are done cooking and add them to a blender along with the other liter of veggie broth.
- Blend until smooth.
- Once broccoli is almost soft, add the blender mixture along with the remaining ingredients and cook for 10 minutes.
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6 comments
Hi Jill,
I notice you use a lot nutritional yeast, can you substitute that with something else or leave it out? Never eaten cheese or any dairy. I understand that has a cheesy flavor.
I don’t really know a substitute for nutritional yeast. It is not enough like cheese or dairy to make you think you are eating cheese.
Hi
I love your show its amazing!
I just dont like that you use yeast i know for a fact it’s not good for you check out what Anthony William is aware of! I trust him he saved my life with his knoledge when my dr. Would not listen to me and could not understand my illness.
What can i use insted of yeast? That would taste and do the same texture🤔
Thanks be well!
Dianna
I don’t really know anything that can replace nutritional yeast but for flavor you could always use a Tbsp of white miso
I made the olive and sun dried tomato bread 3 times. Great for breakfast with vegan cream cheese and cup of coffee, or a slice with salad for lunch. My daughter and I love it.
One of our favorites are the Blondies.. which I’ve made several times. A small slice with afternoon tea is perfect.
I live alone so I would love to be able to adjust the serving size and have the ingredients automatically adjust.. I can do this when printing recipes from Clean & Delicious.com. I’m very happy I found your website.