The Whole Food Plant Based Cooking Show
Vegan Broccoli Cheese Soup
Calories: 101kcal
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
- ½ cup carrots chopped
- 2 liters vegetable broth low sodium
- 6 cups broccoli florets
- 1 tablespoon lemon juice
- ½ cup nutritional yeast
- ½ 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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Nutrition
Calories: 101kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 53mg | Potassium: 548mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1764IU | Vitamin C: 74mg | Calcium: 47mg | Iron: 1mg
