We’re pretty sure that every little kid’s favorite soup is broccoli cheddar, and that it carries into adulthood. It’s hard to dislike. Not only is it thick and creamy, but it’s loaded with cheese and one of the most delicious veggies out there. Cheese and broccoli go together like peanut butter and jelly. So we understand that being vegan means sometimes sacrificing this when out to eat. Crave no more, though! We’re here to satisfy your incessant need for such a savory combo with our vegan broccoli cheddar soup. Plus, we added a little bit of spinach because… well, why not?
You’ll avoid added cholesterol in this broccoli cheddar bowl too because there isn’t any! Non-vegan soups contain so much of it in the cheese it’s hard to wonder why any knowledgeable adult would want to feed it to themselves, let alone their children. Instead of feeding your body with foodthatsbadforyou, nourish it with vegetables and their vital nutrients. Potatoes are a huge part of this recipe – you can thank them for the creamy broth. They’re a great source of vitamin B, especially because we leave the skin on the potatoes in this recipe (pssst that’s where the most nutrients are found). Read more about them here. Broccoli is stuffed with Vitamins C and K. Basically that means that indulging this vegan broccoli cheddar dish keeps the colds away and your bones strong!
As with any soup, this recipe requires veggie broth. We highly recommend making your own at home. It’s pretty much the easiest thing to do and will cost you 0 extra dollars. Save your veggie scraps over the course of a week or two in a gallon bag in the freezer. When you’re ready to make the broth, place said veggies in a large pot and completely cover them with water. Cover and bring to a boil on the stove, then lower the heat and simmer for about 45 minutes. Season it with black pepper and salt. We prefer homemade broth over store-bought because it leaves us in control of the amount of sodium.
Let us know what you think of this broccoli cheddar soup! And don’t feel guilty eating it or feeding it to your kids ;) Our goal was to take a traditionally hearty dish and make veganize it in a unique way! We’d be lying if we said it wasn’t one of our favorite recipes on VegaNomz so far.
Okay okay we know what you’re thinking. Beer and soup? Yeah, same. That’s why we’re going to suggest a beer to drink while making it! And then probably to drink after eating it too. To compliment the savory flavors, we suggest a dark beer with a light flavor. Black lagers tend to be the perfect match. And New Belgium knows exactly what they’re doing with the flavors in 1554, slightly bitter yet with a touch of sweetness and an underlying taste of pepper.
3 cups frozen baby broccoli florets (about 1- 10oz bag)
3 russet potatoes, washed and cut in big chunks
3 stalks celery, washed and diced
1 large carrot, washed and diced
1/3 sweet onion, diced
4 cups vegetable broth
3-4 large handfuls of spinach
2/3 cup lite coconut milk
¾ cup nutritional yeast
1 tbsp apple cider vinegar
2½ tbsp lemon juice
1 tsp garlic powder
½ tsp thyme
¼ tsp rosemary
½ tsp black pepper
¼ tsp salt
Prep all your veggies first.
Place veggies and veggie broth in a large pot. Bring to a boil over medium-high heat. Let boil, covered, until all veggies are tender. Stir occasionally.
Meanwhile sauté spinach in a medium pan until just wilted and dark green.
Mix the lemon juice, apple cider vinegar, nutritional yeast, and spices in with the veggies and broth, then transfer the mixture into a food processor or blender. Purée until you get a thick creamy texture. If your machine is too small do it in batches. Return the soup to the pot and place over low-medium heat.
Pour in the milk and stir well. Then mix in the broccoli florets and spinach. Simmer, covered, for 10-15 minutes or until broccoli is heated through. Serve hot with vegan cheddar shreds as a garnish!