Vegan Broccoli Cheese Soup
Ingredients
Cheese Sauce
-
260
grams
cauliflower florets, cooked
-
1
medium
carrot, diced
-
1
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground mustard
-
¼
teaspoon
turmeric
-
1 ½
tablespoons
potato starch or cornstarch
-
⅓
cup
nutritional yeast flakes
-
1
to 1 ⅓
cups vegetable broth
-
to taste
Kosher salt
-
to taste
Black pepper
For the Pot
-
20
ounces
broccoli florets, diced and shredded
-
1
tablespoon
olive oil or dairy free ghee/butter
-
⅔
cup
white or yellow onion, diced
-
1
teaspoon
minced garlic
-
1 ¾
cups
vegetable broth
-
1 ½ to 2
cups
vegan cheese sauce
-
¾
cup
canned coconut milk or cream
-
1
tablespoon
potato starch or cornstarch (for slurry)
-
2
tablespoons
cold water (for slurry)
-
1
cup
regular or dairy free shredded cheese (optional)
Instructions
- Steam the carrot and cauliflower until tender.
- Blend the steamed vegetables with the remaining cheese sauce ingredients until smooth.
- For the pot, pulse the broccoli until finely diced.
- Sauté the oil, onion, and garlic in the Instant Pot for 2 minutes.
- Add the broccoli and vegetable broth, and stir to combine.
- Close the lid and cook on high pressure for 1 minute, then allow natural release.
- Stir in the cheese sauce, coconut milk, and slurry, and season with salt and pepper.
- Keep warm for 10-15 minutes before serving.
- For stovetop, sauté the oil, onion, and garlic, add broccoli and broth, and simmer until tender.
- Stir in the cheese sauce and coconut milk, and simmer until thickened.
Nutrition Facts (estimated)
Servings
4
Calories
205
Total fat
7.4g
Total carbohydrates
29.4g
Total protein
8.9g
Sodium
693.5mg
Cholesterol
0mg
You might also like