Vegan Broccoli Cheddar Soup
User Reviews
5
Vegan Broccoli Cheddar Soup
Description
The Vegan Broccoli Cheddar Soup combines butternut squash, onion, garlic, and ginger cooked under pressure to tender perfection, then blended smooth with nutritional yeast and coconut milk to simulate a rich, cheesy broth. Adding the broccoli later and sautéing gently retains its texture and green color. Ground ginger adds subtle warmth while salt and lemon juice balance and brighten the flavors.
This soup offers a savory and slightly sweet profile, with the creamy texture coming from the coconut milk and pureed squash, countered by the fibrous broccoli pieces. It suits those avoiding dairy but wanting a comforting, hearty soup reminiscent of traditional broccoli cheddar. It can be served as a light lunch or starter.
For freezer storage, omit the broccoli and add fresh when reheating to preserve its texture. The recipe can also be prepared on the stovetop following provided instructions, making it versatile for different kitchen setups. Cutting broccoli into bite-size pieces improves eating ease and presentation.
Ingredients
- 1 1/2 pound butternut squash peeled and roughly chopped
- 3 cups vegetable broth Bone broth if not vegan
- 1 onion roughly chopped
- 4 garlic cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 cup nutritional yeast
- 1 teaspoon extra virgin olive oil
- 1/4 cup coconut milk
- 2 broccoli about 1 pound, roughly chopped, small heads
- lemon juice fresh
Instructions
- Add the butternut squash, bone broth, onion, garlic, ginger, and salt into the instant pot.
- Close the instant pot. Set to pressure cook for 3 minutes.Once it’s finished cooking, wait 10 minutes then switch then switch to venting(quick release). Once the stopper has dropped, then remove the top.
- Add the nutritional yeast, extra virgin olive oil and coconut milk then puree using an immersion blender.
- Add the broccoli, then turn the instant pot on sauté. Cook for about 10 minutes or until the broccoli is tender. Serve then add lemon juice to taste.
Notes
- Cut broccoli into bite-size pieces for easy eating and even cooking.
- Use non-fortified nutritional yeast to keep this suitable for an autoimmune protocol diet.
- Frozen soup benefits from leaving out the broccoli; add fresh broccoli when reheating to preserve texture.
- Alternatively, prepare this soup on the stovetop by simmering ingredients as detailed in the notes and pureeing before adding broccoli.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 278kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 759mg | 32% |
| Potassium | 1753mg | 37% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 19975IU | 400% |
| Vitamin C | 310mg | 344% |
| Calcium | 239mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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