Plant-based Broccoli Cheddar Soup

Looking for the perfect summer soup? Then give this plant-based broccoli cheddar soup recipe a try. It is the perfect dairy-free alternative that is extremely satisfying. Besides that, this is a great way to use up your leftover vegetables and can be modified to your taste. In fact, this is a must-make for the summer for vegans and non-vegans!

INGREDIENTS:

• 1 tablespoon coconut oil
• 2 cups (280 g) chopped red onion (from 1 large onion)
• 4 large garlic cloves, minced
• 1 cup (115 g) chopped celery (2-3 stalks)
• 1  cup (155 g) peeled and chopped carrots (2 medium carrots)
• 4 cups (330 g) chopped broccoli florets (1 large bunch broccoli)
• 2 cups (115 g) chopped cauliflower florets (1 small cauliflower)
• 5 1/2 cups (1.375 L)  vegetable broth or water or a mix of the two
• 5 tablespoons nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tsp lemon juice (optional)

Topping Suggestions:

• raw pumpkin seeds (Urban Hippie Pumpkin Seeds)
•  croutons
• drizzle of avocado oil

DIRECTIONS:

1. In a large pot (about 24 cups) with a lid, add the onion and garlic with the oil and sauté over medium heat for a few minutes. Also, season with a couple of pinches of salt and pepper.
2. As you cut up the vegetables, add them into the pot one by one, celery, carrots, broccoli, sweet potato, and squash. Then sauté over medium heat, while stirring every once and a while so it doesn’t stick to the bottom.
3. Using the lid cover the pot and cook the vegetables for 4 to 5 minutes, if necessary reduce heat.
4. Next, stir and add in the broth. Bring the soup to a low boil. Simmer for 10 to 15 minutes. Reduce heat to low/medium and cover with the lid until the squash and potato are fork-tender.
5. Then turn off the heat, remove the lid and allow the soup to cool slightly for 5 minutes to 7 minutes. After cooling, gradually scoop the soup into a blender (you will probably have to do this in a few batches) and add in the nutritional yeast. Carefully blend the mixture with the lid slightly open (to allow heat to escape), starting at a low speed and increasing the speed until smooth. Season with salt and pepper, to taste. Alternatively, you can use an immersion blender.
6. Now pour all of the puréed soup back into the original pot. Now, stir in the optional vinegar or lemon juice, to taste, about 1 teaspoon at a time. This helps give the soup flavours some brightness.
7. Ladle into bowls. Before serving garnish with your topping of Urban Hippie raw pumpkin seeds and croutons.

How to store your Leftover Soup:

1. After that, if there is any leftover soup place it into jars/containers. Make sure to allow the soup to cool before securing the lid and placing it in the fridge. The soup should stay fresh for a week in the fridge. To freeze, add cooled soup into a container or glass jar, leaving 1 inch at the top for expansion. Secure lid and freeze for up to 1 to 2 months.

Purchase your own bag of Urban Hippie granola here. and discover more recipes for the summer here. Similarly if you enjoyed this recipe you should pair your plant-based Broccoli Cheddar soup with one of Urban Hippie’s Simple Salad Ideas for a Busy Life