Vegan Broccoli Cheese Soup

This pot of goodness is a delicious, hearty soup your entire family will love!

This winter has been rough for my family.  It seems like at least one of us has been sick over the past two months.  Stomach flu, cold, ear infection....it's never ending!

As you could imagine when everyone is sick, including myself, I like to make soup.  It's an easy option that everyone will eat.  But, when you have been sick for what seems like an eternity, you have to mix up the usual soup options.

Next time you are trying to sooth an achy body and tired of the same old chicken noodle soup, try this Vegan Broccoli Cheese Soup.  It is such an easy meal that's loaded with tons of nutrients and FLAVOR.  Even my non-vegan husband loved it!

WHAT INGREDIENTS DO I NEED?

• 2 tablespoon olive oil
• 2 celery stalks
• ½ red onion
• ½ cup carrots
• 1 yellow potato
• 3 cups vegetable broth
• 1 teaspoon minced garlic
• 5 cups broccoli florets
• 1 cup unsweetened almond milk
• ⅓ cup nutritional yeast
• 2 tablespoon corn starch
• Opt. addition: red pepper flakes

HOW DO I MAKE VEGAN BROCCOLI CHEESE SOUP?

To begin, chop 2 celery stalks, ½ red onion, 1 yellow potato and ½ cup of carrots into small bite-sized pieces.

In a large soup pot, saute the chopped vegetables with 2 tablespoon of olive oil for approximately 5 minutes, or until the vegetables become slightly tender. Then, add in 5 cups of broccoli florets and 1 teaspoon of minced garlic. Continue to simmer for another 2-3 minutes.

Next, reduce heat to medium and add 3 cups of vegetable broth along with 1 cup of unsweetened almond milk to the pot.  Stir in 2 tablespoon of corn starch and ⅓ cup of nutritional yeast.  If you like a thicker consistency, feel free to add a little more corn starch.  An optional addition I like to include is a dash or two of red pepper flakes, as well.

Continue to cook for another 10-15 minutes.

This recipe has all the flavor you love of the traditional Broccoli Cheese Soup, without the added butter, milk and cheese! ENJOY!

Vegan Broccoli Cheese Soup

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Ingredients

• 2 tablespoon olive oil
• 2 celery stalks
• ½ red onion
• ½ cup carrots
• 1 yellow potato
• 3 cups vegetable broth
• 1 teaspoon minced garlic
• 5 cups broccoli florets
• 1 cup unsweetened almond milk
• ⅓ cup nutritional yeast
• 2 tablespoon corn starch
• Opt. addition: red pepper flakes

Instructions

1. To begin, chop 2 celery stalks, ½ red onion, 1 yellow potato and ½ cup of carrots into small bite-sized pieces.
2. In a large soup pot, saute the chopped vegetables with 2 tablespoon of olive oil for approximately 5 minutes, or until the vegetables become slightly tender.
3. Add in 5 cups of broccoli florets and 1 teaspoon of minced garlic. Continue to simmer for another 2-3 minutes. 
4. Next, reduce heat to medium and add 3 cups of vegetable broth along with 1 cup of unsweetened almond milk to the pot. 
5. Stir in 2 tablespoon of corn starch and ⅓ cup of nutritional yeast.  If you like a thicker consistency, feel free to add a little more corn starch.  An optional addition I like to include is a dash or two of red pepper flakes, as well.
6. Continue to cook for another 10-15 minutes.