Vegan Broccoli Cheddar Soup
Ingredients
- 1/2 onion, chopped
- 5 cloves garlic, minced
- 4 celery stalks, chopped
- 2 large carrots, chopped into large 1-2 inch pieces
- 1 russet potato, chopped into large 1-2 inch pieces, skin on
- 2 yukon gold potatoes, chopped into large 1-2 inch pieces, skin on
- 9 cups low sodium veggie broth
- 1/2 cup nutritional yeast
- 1/2 cup hemp hearts
- 1/2 lemon, juiced
- 4 heads broccoli, finely chopped
- 2 tsp salt, to taste
- Pepper to taste
Preparation
In a large soup pot, sauté garlic, onion, and celery for about 5 minutes until soft and fragrant.
Add roughly chopped carrots and potatoes, keeping their sizes similar, about 1-2 inch pieces.
Cover with veggie broth and bring to a boil.
Cover and simmer until carrots and potatoes are fork tender, about 15-20 minutes, stirring every few minutes.
Using a mesh strainer or slotted spoon, remove potatoes and carrots and transfer to a high speed blender with 3 cups of the soup liquid, nutritional yeast, hemp hearts, lemon juice, salt, and pepper.
Blend on high speed until a smooth consistent cream forms.
Transfer the blended mixture back to the soup pot and stir to combine.
Add chopped broccoli and simmer for about 5 minutes until broccoli is cooked.
Taste and adjust the salt and pepper to your liking.
Serving suggestions
Serve with chives or green onions and crunchy chickpeas for some protein and crunch.
