Recipe Creamy Plant-Based Broccoli Cheddar Soup
February 27, 2019
On chilly days, nothing beats a warming soup, especially a classic combo like broccoli-cheddar. Making a creamy plant-based broccoli cheddar soup is way simpler than you might think thanks to protein-rich cannellini beans, high-fibre cauliflower, and some non-dairy milk. As for that cheesy taste? It’s all ‘nooch (nutritional yeast). Make yourself or the family a bowl with some dip-able grilled cheese to win any lazy Sunday.
Speed up the prep for this plant-based broccoli cheddar soup by using frozen broccoli and cauliflower. This will save you a trip to the grocery store as all of the remaining ingredients are pantry staples—making this a super easy recipe to win weeknights with your family as well.
Ingredients
- 1 Tbsp olive oil
- 2 cups cauliflower , roughly chopped
- 1 small carrot , peeled and thinly sliced
- 1 stalks celery , thinly sliced
- ¼ medium onion , roughly chopped
- 1 can (398 ml / 14 fl oz) cannellini beans , rinsed and drained
- 3 cups vegetable broth
- 1 cup non-dairy milk
- 1 cup nutritional yeast
- 2 Tbsp lemon juice
- 1 ½ Tbsp apple cider vinegar
- 1 ½ tsp garlic powder
- Salt and pepper to taste
- 1 small head broccoli , cut into small florets
- 1-2 slices Silver Hills Sprouted Bakery Organic Multigrain bread
Featured Product Multigrain
Instructions
- In a large saucepan, sauté cauliflower, carrots, celery, and onion in olive oil for 5 minutes. Add beans and broth and bring to a boil. Turn heat down to a simmer and cook until the vegetables are just tender.
- Purée the mixture in a blender (or use an immersion blender). Blend with the lid off and the top covered with a clean dishcloth, so that steam can escape.
- Return the mixture to the saucepan. Add remaining ingredients, except broccoli and whisk to combine.
- Adjust seasonings to taste. Add broccoli and continue cooking, over low heat, until just tender.
- Serve with a delicious vegan grilled cheese on our Organic Sprouted Power™ Multigrain bread.
