Vegan Cheddar Broccoli Soup

Name: Vegan Cheddar Broccoli Soup
Total time: 1800 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 4 potatoes, peeled and cubed; 2 carrots or about 14 baby carrots, chopped; 1-2 cups regular (unflavored, unsweetened) non dairy milk; 1-2 cups vegetable stock; 1 tbsp lemon juice; 4 tbsp nutritional yeast; 2 tsp salt; 1/2 tbsp garlic powder; 1/2 tbsp onion powder; 1 tsp pepper; 1 tsp paprika; 2 cups broccoli florets

lilsquirrely @cook_4593058

Bethesda

A quick recipe I came up with when trying to satisfy my craving for this traditionally non vegan soup!

lilsquirrely @cook_4593058

Bethesda

A quick recipe I came up with when trying to satisfy my craving for this traditionally non vegan soup!

Saved

Ingredients

30 min

2-4 servings

4potatoes, peeled and cubed
2carrots or about 14 baby carrots, chopped
1-2 cupsregular (unflavored, unsweetened) non dairy milk
1-2 cupsvegetable stock
1 tbsplemon juice
4 tbspnutritional yeast
2 tspsalt
1/2 tbspgarlic powder
1/2 tbsponion powder
1 tsppepper
1 tsppaprika
2 cupsbroccoli florets

Saved

Steps

30 min

1

In 2 separate pots, bring water to boil.
2

Cube carrots and potatoes.
3

In one pot, add the carrots and potatoes. In the other pot, place a mesh strainer in that hangs over pot edges and above water, and place broccoli in strainer to steam.
4

Cover both pots and cook for 10-15 minutes until potatoes and carrots are soft.
5

Remove potatoes and carrots from heat and place in blender. Add a 2:1 ratio of dairy free milk to vegetable stock (ex. 1/2 cup milk + 1/4 cup stock) until liquid almost covers veggies. The exact ratio will depend on how big or small your potatoes are.
6

Add nutritional yeast, lemon, salt, pepper, and remaining spices to blender.
7

Blend on high speed for a minute until soup runs smooth.
8

Pour soup into large serving bowl or straight into chowing vessels and add steamed broccoli. Makes 2 just soup servings, or 4 side servings.