Vegan Cheddar Broccoli Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan cheddar broccoli soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Chop all vegetables (except broccoli) and add to soup pot. Cook until vegetables are soft and then carefully blend soup using blender or immersion blender. Stir in milk and all seasonings and mix well. Start the soup - In a pot, melt the butter and saute the onions, followed by the garlic.

Vegan Cheddar Broccoli Soup is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Vegan Cheddar Broccoli Soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have vegan cheddar broccoli soup using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vegan Cheddar Broccoli Soup:
  1. Take 4 potatoes, peeled and cubed
  2. Take 2 carrots or about 14 baby carrots, chopped
  3. Prepare 1-2 cups regular (unflavored, unsweetened) non dairy milk
  4. Prepare 1-2 cups vegetable stock
  5. Get 1 tbsp lemon juice
  6. Get 4 tbsp nutritional yeast
  7. Take 2 tsp salt
  8. Make ready 1⁄2 tbsp garlic powder
  9. Prepare 1⁄2 tbsp onion powder
  10. Take 1 tsp pepper
  11. Prepare 1 tsp paprika
  12. Get 2 cups broccoli florets

Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside. When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. Blend the cheese sauce until smooth, then transfer to a bowl. For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently.

Instructions to make Vegan Cheddar Broccoli Soup:
  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.

Blend the cheese sauce until smooth, then transfer to a bowl. For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Heat the oil in a large pot or Dutch oven over medium heat. Place sweet potato mixture into a pot and add Dijon mustard, nutritional yeast, and broccoli florets. Serve with extra nutritional yeast, parsley, or vegan cheddar cheese.

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