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The ingredients needed to make Vegan Cheddar Broccoli Soup:
- You need 4 potatoes, peeled and cubed
- You need 2 carrots or about 14 baby carrots, chopped
- Prepare 1-2 cups regular (unflavored, unsweetened) non dairy milk
- Use 1-2 cups vegetable stock
- Take 1 tbsp lemon juice
- Take 4 tbsp nutritional yeast
- Prepare 2 tsp salt
- Prepare 1/2 tbsp garlic powder
- Provide 1/2 tbsp onion powder
- Prepare 1 tsp pepper
- Provide 1 tsp paprika
- Prepare 2 cups broccoli florets
Instructions to make Vegan Cheddar Broccoli Soup:
- In 2 separate pots, bring water to boil.
- Cube carrots and potatoes.
- In one pot, add the carrots and potatoes. In the other pot, place a mesh strainer in that hangs over pot edges and above water, and place broccoli in strainer to steam.
- Cover both pots and cook for 10-15 minutes until potatoes and carrots are soft.
- Remove potatoes and carrots from heat and place in blender. Add a 2:1 ratio of dairy free milk to vegetable stock (ex. 1/2 cup milk + 1/4 cup stock) until liquid almost covers veggies. The exact ratio will depend on how big or small your potatoes are.
- Add nutritional yeast, lemon, salt, pepper, and remaining spices to blender.
- Blend on high speed for a minute until soup runs smooth.
- Pour soup into large serving bowl or straight into chowing vessels and add steamed broccoli. Makes 2 just soup servings, or 4 side servings.
Brand New Vegan To make this soup you'll need a cutting board, one soup pot, and either a blender or an immersion blender. I have to say, my wife spoiled me this year on my birthday by buying me an immersion blender - and it did the trick perfectly! Start by cleaning and chopping a medium head of Cauliflower. Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside. When the simmering potatoes and carrots are fork-tender, drain them and add to the blender.
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