Vegan Broccoli "Cheddar" Soup

Updated: Feb 17, 2019

It is getting cold here in Iowa with lots and lots of snow. This weather has me in the mood for soup. As a kid, broccoli and cheddar soup in a bread bowl from Panera was my absolute favorite meal in the colder months. I wanted to recreate that warm and cozy soup for my family to enjoy while staying true to my values as a vegan. The secret to making it creamy like the traditional version of this soup is a roasted squash. I used kabocha but you could also use butternut or an heirloom squash to get the same result. I started the soup in the morning to let the flavors combine and also to make an easier dinner rhythm for my partner and our daughter while I am away this evening teaching a yoga class. When it is time to sit down for supper all that will be required is to scoop and serve the soup!



Ingredients:

1 medium yellow onion, chopped

3-5 cloves of garlic, chopped

1 medium squash (Kabocha and butternut are my favorite for this soup)

1 bunch of leafy greens (I used chard but also like kale for this recipe), chopped

3 cups roughly chopped broccoli

2 ½ cups unsweetened almond milk

2 ½ cups vegetable broth

¾ cup nutritional yeast

1 tbsp apple cider vinegar or lemon juice

2 tbsp coconut oil

Salt and pepper to taste

Optional:

2-3 red pepper flakes if you like a little spice!

1-2 tbsp arrowroot powder (or cornstarch) to thicken if needed


Method:

Preheat oven to 420F

Cut the squash in half, scoop out seeds, use 1 tbsp of coconut oil to coat the squash and season with salt and pepper.

Bake the squash with cut side up for 30-40 minutes until fork tender

Heat coconut oil in a pot on medium high. Add onions and garlic. Saute until almost translucent.

Add chard and broccoli. Season with salt and pepper. Cook for another 3-4 minutes.

Add almond milk, veggie broth, nutritional yeast and bring to a boil the reduce to simmer.

When the squash is done cooking, let cool until you can scoop it out from the skin and add it to the soup.

Let simmer for at least 30 minutes.

Ladle out 6 pieces of broccoli for garnish. Add rest of the soup to a blender and combine until creamy. Add more nutritional yeast for cheesy flavor, add arrowroot if soup is too liquidy to thicken.

Return soup back to pot on stove and keep on low heat until ready to serve and enjoy!



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