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Vegan Broccoli & Cheese Soup

VeganBroccoliAndCheeseSoup.png

COOK TIME : 30 minutes

SERVINGS : 8 servings

Recipe credit - Oh She Glows
ohsheglows.com/2017/01/20/vegan-broccoli-and-cheese-soup

INGREDIENTS

FOR THE CHEESE SAUCE :

  • 1 1/4 cups diced peeled yellow or red potatoes*

  • Heaping 1/3 cup diced peeled carrots*

  • 2 tablespoons nutritional yeast

  • 2 tablespoons refined coconut or grapeseed oil**

  • 2 1/2 tablespoons water

  • 1 1/2 teaspoons fresh lemon juice

  • 1/2 teaspoon fine sea salt

  • 1 medium garlic clove

  • 1/2 teaspoon white wine vinegar

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FOR THE SOUP :

  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion, diced (2 heaping cups)

  • 3 medium garlic cloves, minced

  • 1 cup chopped celery

  • 5 to 6 cups chopped broccoli florets

  • 1 1/2 cups chopped Yukon Gold potatoes (about 2 medium)

  • 3 cups low-sodium vegetable broth

  • 2 tablespoons nutritional yeast

  • 1/4 teaspoon cayenne pepper, or to taste

  • 1 1/2 teaspoons fresh lemon juice, or to taste

  • Fine sea salt, to taste (I use 1/2 teaspoon)

  • Freshly ground black pepper, to taste

  • 1 1/2 teaspoons to 3 teaspoons chickpea miso, to taste

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FOR TOPPING :

INSTRUCTIONS

1. For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.

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2. While the potatoes and carrots are simmering, add the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar into a high-speed blender and set aside.

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3. Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside.

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4. When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. Blend the cheese sauce until smooth, then transfer to a bowl.

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5. For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Cook for about 3 to 5 minutes.

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6. To the pot, add the celery, broccoli, and potatoes and sauté for a few minutes more. Now, add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper. Cover and simmer over medium heat for about 13 to 15 minutes, until the potatoes are fork-tender. Turn off the heat and let the soup sit for a few minutes. Add the chickpea miso.

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7. Carefully transfer the soup into a blender (you might have to do this in two batches). Blend until smooth and place back into the pot.

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8. Set aside 1/4 cup of cheese sauce for garnish. Add the rest of the cheese sauce into the soup and stir to combine. Adjust seasonings to taste if desired.

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9. Ladle the soup into bowls and swirl in a tablespoon of the reserved cheese sauce into each bowl. Top with Pan-Fried Garlic Croutons, paprika, and parsley, if desired.

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