Public recipe with member extras
Vegan Broccoli "Cheddar" Soup
A light soup base of rice milk, nutritional yeast, carrots, and broccoli florets standing in for the classic cream and cheddar version.
Savory Soups, Sauces & Entrées · Cozy Weeknight Dinners · Comfort Food
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, diced
- 3 cups Broccoli Florets
- 3 cups Vegetable Broth
- 1 cup Rice Milk
- 1/2 cup Nutritional Yeast
- 2 tbsp Cornstarch, mixed with 2 tbsp water
- Salt and Pepper, to taste
Method
Instructions
- Heat the olive oil in a pot and sauté the onion and carrots until softened, about 6 minutes.
- Add the broccoli and vegetable broth, cover, and simmer 10 to 12 minutes until tender.
- Purée about half the soup, leaving the rest chunky for texture.
- Stir in the rice milk, nutritional yeast, and cornstarch slurry, and simmer gently 3 to 5 minutes until thickened.
- Season and serve.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.