Vegan Broccoli and Cheese Soup
Try this Vegan Broccoli and Cheese Soup recipe
Try this Vegan Broccoli and Cheese Soup recipe
- freshly ground black pepper to taste
- 1/2 teaspoon fine sea salt
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 1/4 cups (190 g) diced peeled yellow or red potatoes*
- heaping 1/3 cup (55 g) diced peeled carrots*
- 2 tablespoons (6 g) nutritional yeast
- 2 tablespoons (30 ml) refined coconut or grapeseed oil**
- 2 1/2 tablespoons (37.5 ml) water
- 1 1/2 teaspoons (7.5 ml) fresh lemon juice
- 1 medium (4 g) garlic clove
- 1/2 teaspoon (2.5 ml) white wine vinegar
- 1 medium (350 g) onion diced (2 heaping cups)
- 3 medium (13 g) garlic cloves minced
- 1 cup (120 g) chopped celery
- 5 to 6 cups (350 g) chopped broccoli florets
- 1 1/2 cups (225 g) chopped yukon gold potatoes (about 2 mediu
- 3 cups (750 ml) low-sodium vegetable broth
- 2 tablespoons (6 g) nutritional yeast
- 1/4 teaspoon cayenne pepper or to taste
- 1 1/2 teaspoons (7.5 ml) fresh lemon juice or to taste
- fine sea salt to taste (i use 1/2 teaspoon)
- 1 1/2 teaspoons to 3 teaspoons (7.5 to 15 ml) chickpea miso to taste***
- pan-fried garlic croutons (use gluten-free bread i
- smoked or sweet paprika
- fresh minced parsley
- Carbohydrate 0.039955625 g
- Cholesterol 0 mg
- Fat 0.010121875 g
- Fiber 0.0186125004291534 g
- Protein 0.008124375 g
- Saturated Fat 0.00195625 g
- Serving Size 1 1 cups (2 litres) (0g)
- Sodium 145.364875 mg
- Sugar 0.0213431245708466 g
- Trans Fat 0.001643125 g
- Calories 0 calories
Step-by-step
- For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.
- While the potatoes and carrots are simmering, add the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar into a high-speed blender and set aside.
- 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. Cook for about 3 to 5 minutes.
- To the pot, add the celery, broccoli, and potatoes and sauté for a few minutes more.
- Now, add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper.
- Cover and simmer over medium heat for about 13 to 15 minutes, until the potatoes are fork-tender.
- Turn off the heat and let the soup sit for a few minutes.
- Add the chickpea miso.
- Carefully transfer the soup into a blender (you might have to do this in two batches). Blend until smooth and place back into the pot.
- Set aside 1/4 cup (60 mL) of cheese sauce for garnish.
- Add the rest of the cheese sauce into the soup and stir to combine.
- Adjust seasonings to taste if desired.
- Ladle the soup into bowls and swirl in a tablespoon of the reserved cheese sauce into each bowl.
- Top with Pan-Fried Garlic Croutons, paprika, and parsley, if desired.
My Comfort Food: A Creamy Vegan Broccoli and Cheese Soup
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present mountain of laundry. The last thing I want to do after a long day is spend hours in the kitchen. That’s why I've become a huge fan of quick, easy, and satisfying recipes – ones that don't compromise on flavor or nutrition. This vegan broccoli and cheese soup is a perfect example. It's surprisingly creamy, packed with veggies, and ready in under an hour.
The beauty of this recipe lies in its simplicity. The "cheese" sauce is a revelation – a vibrant blend of nutritional yeast, oil, and lemon juice that creates a surprisingly cheesy flavor and creamy texture without any dairy. I've experimented with various types of oil, from refined coconut oil to grapeseed oil, and found that the coconut oil imparts a subtle sweetness that complements the broccoli beautifully. The soup itself is a hearty mix of broccoli, potatoes, carrots, and celery, all simmered in a flavorful vegetable broth. A touch of cayenne pepper adds a warming kick, and the addition of chickpea miso at the end lends a rich umami depth. The pan-fried garlic croutons are an optional but highly recommended addition – they add a delightful crunch and a boost of garlicky goodness.
What I love most about this soup is its versatility. It's a perfect weeknight dinner, a cozy lunch, or even a satisfying snack. I often double the recipe and freeze half for a quick meal on a busy day. The leftovers freeze exceptionally well, and reheating is a breeze. I've served it to friends and family, and everyone has raved about its creamy texture and delicious flavor. It's impressive enough for a dinner party, yet simple enough for a casual weeknight meal. Honestly, it's become a staple in our household, and I know it will become a cherished recipe in yours, too.
Beyond the Bowl: This soup is incredibly versatile. Feel free to experiment with different vegetables. Adding mushrooms, spinach, or even butternut squash would create a unique flavor profile. For extra protein, you could stir in some cooked lentils or chickpeas. If you're feeling adventurous, try adding a dollop of vegan sour cream or a sprinkle of toasted nuts for added texture and flavor. The possibilities are truly endless!
Making it Your Own: I encourage you to personalize this recipe to your liking. Adjust the amount of cayenne pepper to control the spice level. Feel free to use different types of potatoes – Yukon Gold potatoes work well, but you can experiment with others. If you don't have chickpea miso, you can omit it or substitute with another type of miso paste. The beauty of this recipe is its flexibility – it adapts well to your taste and what's in your pantry.
More Than Just a Meal: This vegan broccoli and cheese soup is more than just a recipe; it’s a testament to the power of simple, wholesome ingredients coming together to create something truly delicious and comforting. It’s a reminder that healthy eating doesn’t have to be complicated or time-consuming. With a little planning and a few key ingredients, you can create a nourishing and satisfying meal that your whole family will enjoy.
So, the next time you’re looking for a quick, easy, and delicious weeknight dinner, give this vegan broccoli and cheese soup a try. You won’t be disappointed. It’s a guaranteed crowd-pleaser, and a recipe that will become a cherished part of your culinary repertoire, I promise you.
