Vegan Broccoli Cheese Soup
Vegan Broccoli Cheese Soup is a delicious dairy free alternative to a classic soup which takes only 20 minutes from start to finish. A great vegan or vegetarian weeknight meal the whole family can enjoy.
Servings: 6 serves
Calories: 178kcal
Ingredients
- 2 tablespoon olive oil or vegan butter alternative
- 1 onion chopped
- 1 stalk celery chopped
- 3 cups good quality vegetable broth make your own here
- 8 cups broccoli florets
- 2 tablespoon nutritional yeast plus more to serve
- 2 cups nut milk of choice make your own here
- 3 tablespoon olive oil or vegan butter alternative
- 3 tablespoon whole wheat flour
- ground black pepper and salt to taste
Instructions
- Add 2 tablespoons olive oil (or vegan butter) in medium sized pot. Sauté the onion and celery until tender. Add the broccoli and broth, cover and simmer for 10 minutes. Add in the nutritional yeast.
- Pour the broccoli and broth mixture into the blender, filling the pitcher no more than halfway full. Purée in batches until smooth and then pour into a clean pot. If you have a stick blender then you can just puree the soup right in the cooking pot
- In a small saucepan, over medium-heat add 3 tablespoon olive oil or vegan butter alternative, stir in the flour and add the nut milk. Stir until thick and bubbly, and then pour into the soup mixture
- Season with salt and pepper and serve warm. Sprinkle on some more nutritional yeast as needed.
Notes
Freezes well. Just pop 1 or 2 cup servings into glass jars or ziplock bags and pop into the freezer.
Nutrition
Calories: 178kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 565mg | Potassium: 423mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 110mg | Calcium: 61mg | Iron: 1mg