Vegan Broccoli Cheddar Soup
User Reviews
4.3
9 reviews
Good
Vegan Broccoli Cheddar Soup
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This creamy, delicious broccoli "cheddar" soup is a vegan approach to this classic. So tasty!
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Ingredients
- 2 medium Yukon Gold potatoes boiled for 15 minutes
- 1 tablespoon avocado oil or olive oil
- 2 cups carrot peeled and chopped
- 2 crowns broccoli chopped into florets (4 cups)
- 1/2 leek chopped
- 32 ounces vegetable broth
- 1 cup full-fat canned coconut milk
- 2 teaspoons cider vinegar
- 1/3 cup nutritional yeast
- 1 tablespoon tapioca flour optional
- 1 teaspoon sea salt
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Instructions
- Place potatoes in a pot and fill with water. Bring to a full boil and cook 12 to 15 minutes, until very soft when poked with a fork. Drain and place one potato in a blender and place the other potato on a cutting board to cool. Once cool enough to handle, peel and chop the potato.
- Add the broth, coconut milk, cider vinegar, nutritional yeast, tapioca flour, and sea salt to the blender and blend until completely smooth.
- Heat the oil to medium heat in a large stock pot. Add the carrot and broccoli and cover. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 5 minutes. Add the leek and sauté until fragrant, about 2 to 3 minutes.
- Add the chopped potato and the broth mixture to the stock pot. Bring to a full boil, reduce the heat and simmer 10 minutes.
- Serve soup with bread or side salad.
Nutrition Information
Show Details
Serving
1of 4
Calories
249kcal
(12%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
13g
(20%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 249kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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