This Broccoli Cheese Soup is dairy free, vegan, and oh so creamy! While it looks like cheesy goodness this soup is actually loaded with potatoes, vegetables, nutritional yeast, and seasonings. It's sneaky healthy!
1cupcarrots, peeled and chopped, about 2 to 3 carrots
2medium potatoes, peeled and cut into 2-inch chunks, 2 cups
4cupsvegetable broth
1cupwater
3tbspnutritional yeast
1 1/2tspsalt
3/4tsppaprika
3/4tspblack pepper
1/2tspmustard powder
2cupsbroccoli florets, fresh or frozen
Instructions
Add oil, onion, and celery to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Then add the minced garlic and sauté until it is golden in color, about one minute.
Add carrots, potatoes, vegetable broth, and water. Bring to a boil. Simmer on medium to medium-high heat until potatoes are tender, about 10 minutes.
Pour the contents of the soup pot into a high powered blender along with the nutritional yeast, salt, paprika, mustard powder, and pepper. Blend until smooth.
For the broccoli:If frozen, simply cook the broccoli in the steamable bag per package instructions. Then chop 2 cups of the finished broccoli and stir into the soup before serving. (This is my preferred method. I use a 10 oz package and set aside the extra broccoli to be used later.)If fresh, chop the broccoli into small pieces. Add the blended soup back to the pot. Stir in the chopped broccoli and simmer until tender.