Vegan Cheese Broccoli Soup
This soup is colorful, creamy, cheesy yet without any cheese, naturally low fat and full of good proteins. It is a great way to get your family to eat broccoli!
Equipment
- Blender
Ingredients
Soup base
- 2-3 tbsp vegetable oil
- 1 large onion chopped (yellow or white)
- 2-3 garlic cloves
- 2 tbsp balsamic vinegar
- 2 stalks of celery chopped
- 3 medium carrots diced
- 1-2 large potatoes peeled
- 3-4 cups vegetable broth (Better Bouillon)
- 1/4 cup nutritional yeast
- 3 cups broccoli floret
- 1/2 cup white, red or pinto beans (optional)
- 1 tsp cumin powder
- Salt & black pepper
Garlic Croutons
- 2 slices bread
- 1 clove garlic
- pinch salt
- 1 tbsp olive oil
Instructions
Prepare the soup base
- Saute the chopped onion with chopped garlic in 2-3 tbsp oil for a few minutes.
- Add the balsamic vinegar to deglaze the onion mixture.
- Stir in the chopped celery, carrots, potato and salt.
- Add a little broth and saute for another 3-5 minutes until the carrots are tender.
- Add the rest of the vegetable broth, cumin powder, broccoli florets, beans. Simmer 5 minutes.
- Remove the broccoli florets and blend most of the potatoes, carrots, with a little of the liquid soup until you have a creamy texture. Make sure to leave some of the soup base in the pot so you have some texture.
- Pour the blended soup in the pot, add the nutritional yeast, beans (if using) and the broccoli florets. Stir and simmer for a few minutes as the soup will thicken more.
- Taste and adjust seasoning. Serve immediately.
Make the croutons
- Remove the crust from your bread slices. Make cubes.
- Season them by sprinkling some garlic powder, a pinch of salt and drizzle some olive oil (1 tbsp). Toss in a large bowl to evenly coat the croutons.
- At this point, you can either pan fry them until crisp or if you have a toaster oven, place them on a lined tray and toast.
- Serve the soup in bowls and top with garlic croutons.