Cheesy Broccoli Soup (Vegan, GF)
This vegan cheesy broccoli soup is rich & creamy but loaded with veggies and plant protein! Hearty, wholesome, gluten-free comfort food made in one pot.
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Servings: 3
Ingredients
- 1 ½ cups cooked chickpeas
- 2 cups water
- ½ cup vegan shredded cheese or ¼ cup raw cashews soak cashews in hot water for 10 minutes
- 1 tbsp olive oil
- ½ onion diced
- 2 garlic cloves minced
- 1 celery diced
- 3 cups chopped broccoli florets and stems separated
- ½ cup nutritional yeast
- 1 ½ cups vegetable broth**
- ½ tsp smoked paprika
- ¼ tsp nutmeg
- ¼ tsp turmeric
- 1 carrot julienned or grated
- salt & pepper to taste
- ½ lemon juiced, optional
Instructions
- Add chickpeas, water, and soaked cashews (if using) to a blender and blend until smooth and creamy. Set aside.
- Heat oil in a large pot over medium high heat and add onions and garlic. Sauté for 3 minutes to soften, then add celery and chopped broccoli stems and cook for another 2 minutes. Stir frequently to prevent burning.
- Add nutritional yeast and stir to combine with the veggies. Add some of the vegetable broth to deglaze the pan. Scrape the bottom of the pot for any stuck pieces.
- Add chickpea mixture, vegetable broth, and spices. Bring to a boil, then add broccoli florets and carrots and lower to simmer. Simmer about 10 minutes or until broccoli florets are tender. Keep an eye on it as it may boil over. I like to crack the lid of my pot a bit to prevent boiling over.
- Mix in vegan cheese (if using) and continue to simmer another 2 minutes, stirring frequently to melt the cheese. Once the cheese has melted into the soup, turn off the heat, and add salt/pepper to taste.
- If using cashews, you can add a little bit of lemon juice at the end for some tang.
Notes
Vegetable Broth: I use Better than Bouillon and mix 1 ½ tsp with 1 ½ cups water.