Vegan Broccoli Cheddar Soup
Ingredients
- 1 tablespoon coconut oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 heads broccoli, chopped fine
- 4 carrots, shredded and then chopped
- 6-8 cups vegan broth
- 1 14-ounce can full fat coconut milk (plus more if desired for extra creaminess)
- 1 tablespoon white miso paste
- 1 teaspoon dijon mustard
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt and pepper
- 1/4 teaspoon turmeric (for color)
- Optional: 1-2 tablespoons arrowroot powder or cornstarch mixed with 1-2 tablespoons warm water
Preparation
Melt coconut oil in a Dutch oven over medium heat. Add onion and garlic and sauté for 4-5 minutes until tender and fragrant.
Add broccoli and carrots and stir to combine. Pour in broth, coconut milk, miso, mustard, nutritional yeast, salt and pepper, and turmeric and bring to a low boil. Reduce heat and let simmer until broccoli is tender.
Remove 2 cups of soup and add to a blender. Puree until smooth and return to the soup to add thickness and creaminess.
If you desire a thicker soup, mix the arrowroot powder and water and add to the soup little by little until desired texture is reached.
Serve hot with a piece of warm crusty bread and vegan butter.
Notes
This recipe contains no cheese, using nutritional yeast and other ingredients to achieve a cheesy flavor.
