Vegan Broccoli Cheddar Soup

Ingredients

  • 2 tbsp avocado oil
    1 medium onion, chopped 2 cloves garlic, minced
    2 carrots, diced

  • 1 medium head broccoli, finely chopped (florets and stalk, about 4 cups)

  • 1 medium head cauliflower, finely chopped (about 4 cups)

  • 1 small-medium potato, diced

  • 1/4 cup GF flour

  • 4 cups vegetable broth or sub miso broth

  • 1 cup unsweetened, unflavored almond milk (not coconut milk)

  • 1/3 cup nutritional yeast

  • 1 1/2 tsp kosher salt (to taste)

  • Freshly ground black pepper

  • 1 tbsp lemon juice

Instructions

1. Heat oil in a soup pot or over medium heat. Add onion, 1/2 tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.

2. Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.

3. Add broth, milk, nutritional yeast and another 1/2 tsp salt. Bring to a boil

4. and then reduce heat to low and simmer, covered, for 15-20 minutes or until veggies are tender. Remove from heat and stir in lemon juice.

5. Season with salt/lemon juice to taste until the flavors really pop.

6. Use an immersion blender or food processor to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!

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Emily Cox