Vegan Broccoli Cheddar Soup
Enjoy this easy vegan broccoli cheddar soup, ready in just 30 minutes! Made in one pot with simple ingredients for a creamy, rich, cheesy comfort meal.
Servings: 4
Calories: 145kcal
Ingredients
- 2 cups potatoes
- 1 cup carrots
- ½ cup broccoli florets
- 2 cups vegetable stock
- 1 cup unsweetened plant milk of your choice we used soy milk
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon ground black pepper
Instructions
- Peel and chop the potatoes and carrots and steam (or boil) them for 20 minutes or until soft.
- In the meanwhile, steam (or boil) the broccoli florets for 5 to 10 minutes or until soft.
- When the veggies are cooked, add them to a blender with the rest of the ingredients and blend until smooth.
- Cook the soup in a large pot over medium-high heat for 5 minutes.
- Serve and top with your favorite ingredients (we added some baked croutons and chopped fresh parsley).
- Keep the vegan broccoli cheese soup in a sealed container in the fridge for 4 to 5 days.
Notes
- Feel free to add other veggies, spices or herbs.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 29g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1084mg | Potassium: 702mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5670IU | Vitamin C: 34mg | Calcium: 55mg | Iron: 1mg