Public recipe with member extras
Vegan Broccoli Cheddar Soup
A base of nutritional yeast, veggie broth, and almond milk standing in for the classic cream and cheddar version.
Soups & Broths · 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 Unsweetened Almond 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.
- Reduce heat to low and stir in the almond milk, nutritional yeast, and cornstarch slurry.
- Simmer gently 3 to 5 minutes until thickened, stirring often. Season and serve.
From The Arrogant Hippie Culinary Journal: Almond Milk Edition by Aunesty Janssen
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