I have a confession. I really hate recipes where you have to scroll and scroll through the blog entry, reading about some story from childhood relating to smells of grandma's kitchen, just to finally get to the recipe. I promise I will try my best not to annoy you with any anecdotes, okay?
I will say that this is is an awesome #veggiesmost alternative to a traditional cream based broccoli cheese soup. I have always used frozen vegetables for this recipe and it turns out great. Give this recipe a try--it's a favorite in my house.
Vegan Broccoli Cheese Soup
2T Extra Virgin Olive Oil
1 medium onion, chopped
1 cup chopped carrots (about 2 medium)
4 cups low-sodium vegetable broth
2 cups broccoli, finely chopped
4 cups cauliflower,
1/2 tsp salt & pepper,
1 1/3 cups Daiya Cheddar (Get the cutting board series--it's much better!
3-4 T Nutritional Yeast
Tempeh Bacon (optional)
Sautee the onion until translucent then combine with the cauliflower, carrots and vegetable broth. Cook until all the vegetables are soft then puree with an immersion blender. Stir in the shredded cheddar cheese and the finely chopped broccoli until all of the cheese is melted and broccoli is cooked through. Add pepper and nutritional yeast to taste then top with tempeh bacon.
Have we connected on Instagram yet?
Follow me here for free workouts, mindset tips and more!