Vegan Creamy Cheesy Broccoli and Carrot Soup
Ingredients
The soup base
-
1-2
tbsp
extra-virgin olive oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
1
large head
cauliflower, cut into florets
-
1½
tsp
salt
-
1
tsp
ground black pepper
-
1
tsp
dried oregano
-
1
tsp
onion powder
-
3
cups
vegetable stock, divided
-
1
15 oz can
cannellini white beans, with liquid
The vegetables
-
1
medium head
broccoli, chopped into very small florets
-
2
large
carrots, peeled and diced
The finishing touches
-
1
cup
non-dairy milk of choice
-
½
cup
nutritional yeast
-
optional
vegan cheddar shreds for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add onion and garlic, cooking until softened and fragrant.
- Stir in salt, pepper, oregano, and onion powder, then add cauliflower and 2 cups of vegetable stock.
- Bring to a simmer, cover, and cook until cauliflower is tender, about 10 minutes.
- Chop broccoli and dice carrots while cauliflower cooks.
- Transfer the saucepan contents to a blender, adding white beans with their liquid, and blend until smooth.
- Return the saucepan to heat, add carrots and remaining vegetable stock, and simmer until carrots are halfway cooked.
- Add the pureed cauliflower mixture, broccoli, and non-dairy milk to the saucepan.
- Simmer until broccoli is tender but still crunchy, about 4-5 minutes.
- Remove from heat and stir in nutritional yeast.
- Serve immediately, garnished with vegan cheddar if desired.
Nutrition Facts (estimated)
Servings
4
Calories
306
Total fat
5g
Total carbohydrates
50g
Total protein
19g
Sodium
503mg
Cholesterol
0mg
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