Broccoli Cheddar soup has always been my favorite. When I decided to go vegan, I never thought it would last because it would mean giving up one of my favorite things.
It took over a year to finally work up the nerve to give the vegan version a try.
Now I wonder…. What was I waiting for?!?!?
Vegan Broccoli Cheddar Soup:
Inspired by VegNews
2 T vegan margarine
1 medium onion, finely chopped
3 cloves garlic, chopped
2 crowns broccoli, chopped
2 russet potatoes, 1/2-inch diced
2 T nutritional yeast
1/4 t turmeric
1/2 t paprika
1 t sea salt
1/2 t black pepper
4 cups veggie broth
1 T mellow white miso
3/4 cup vegan cheddar cheese, grated
- In a large stock pot over medium heat, ass margarine, onion, and garlic and saute for about 5 minutes.
- Add broccoli, potato, nooch, turmeric, paprika, salt, and pepper. Cooke for 2 more minutes, then add veggie stock.
- Reduce heat to a simmer and cook partially covered for about 30=35 minutes or until potatoes are tender.
- Add miso. Blend soup in a blender. Season to taste.
- Add in vegan cheese.
Make this. Every day. You won’t regret it.
Plus, this diffidently beats Panera’s 54 grams of fat per bowl and the fact that you wouldn’t be able to poop all day.