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Vegan Broccoli Cheddar Soup
45 minServes 4Nutri-Score A€
A
45 min
45 minVegan Broccoli Cheddar Soup
what you need
Ingredients
onion (diced)Produce2 pieces
carrot (diced)Produce2 pieces
celery (diced)Produce3 pieces
broccoli (cut into florets)Produce700 g
potato (diced)Produce500 g
nutritional yeast (plus extra for sprinkling)Pantry60 g- vegetable stockPantry1.2 litres
vegetable seasoningSpices2 g
garlic powderSpices4 g- smoked paprikaSpices3 g
black pepper (ground)Spices1 g- lemon juice (freshly squeezed)Produce15 ml
waterOther100 ml
per serving
Nutrition
166kcal
- Carbs
- 30 g
- Proteins
- 9 g
- Fat
- 2 g
what you’ll use
Tools
Stockpot
Blender- Stovetop
step by step
Method
- Step 1
Soften the onions
- Add the onions to a large pot with a splash of water.
- Cook over medium heat until softened, without oil.
- Step 2
Add the carrots and celery
- Dice the carrots and celery.
- Add them to the pot once the onions have softened slightly and stir.
- Step 3
Add potato and stock
- Add the diced potato to the pot.
- Pour in the vegetable stock and a little water.
- Step 4
Cook the broccoli
- Once the soup is bubbling, add the broccoli.
- Season with the vegetable seasoning, cover with a lid and cook until the broccoli is tender.
- Step 5
Prepare the cheesy mixture
- Put the nutritional yeast, garlic powder, smoked paprika and black pepper into a blender.
- Step 6
Blend the soup base
- Add about a quarter of the soup broth, with plenty of potato, to the blender.
- Blend until smooth and creamy.
- Step 7
Combine
- Pour the blended mixture back into the pot.
- Stir well to combine everything.
- Step 8
Finish and serve
- Squeeze fresh lemon juice over the soup.
- Sprinkle with extra nutritional yeast and serve hot.