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Vegan Broccoli Cheddar Soup

This creamy, delicious broccoli "cheddar" soup is a vegan approach to this classic. So tasty!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 249 kcal
Course: Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the broth, coconut milk, cider vinegar, nutritional yeast, tapioca flour, and sea salt to the blender and blend until completely smooth.
  3. 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.
  4. Add the chopped potato and the broth mixture to the stock pot. Bring to a full boil, reduce the heat and simmer 10 minutes.
  5. Serve soup with bread or side salad.

Nutrition Information

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

% 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.