Vegan broccoli “cheeze” soup
Indulge in a creamy and delicious Vegan Broccoli “Cheeze” Soup made with wholesome ingredients like cauliflower, broccoli, white beans, and coconut milk. Topped with nutritional yeast for a cheesy flavor, this hearty soup is the perfect plant-based comfort food.
- 15 May 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 11 Ingredients
This Vegan Broccoli 'Cheeze' Soup is a delicious, comforting dish perfect for satisfying your cheesy cravings without any dairy. It's packed with nutritious ingredients like cauliflower, broccoli, and white beans, making it a healthy, protein-rich option. The blend of coconut milk and nutritional yeast gives it a creamy, cheesy flavor that's sure to delight your taste buds.
Ingredients:
Instructions:
- Chop the cauliflower into small florets.
- Peel and chop the carrots.
- Similarly, chop the broccoli into small florets.
- In a large pot, add the cauliflower, carrots, and vegetable broth.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 15 minutes, or until the vegetables are soft.
- Add the chopped broccoli to the pot and cook for another 5 minutes, or until tender but still bright green.
- Carefully transfer the cooked vegetables and broth to a blender. (You can use an immersion blender if you prefer.)
- Add the white beans, coconut milk, nutritional yeast, garlic powder, salt, dried thyme, and black pepper to the blender.
- Blend the mixture on high speed until it is smooth and creamy.
- If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
- Taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or nutritional yeast as desired.
- Pour the soup into serving bowls and garnish with extra nutritional yeast or some freshly chopped herbs if you like.
- Serve the vegan broccoli "cheeze" soup hot, accompanied by your favorite bread or a side salad.
Tips:
- Chop the vegetables uniformly for even cooking.
- Make sure to cook the cauliflower until it's very tender to achieve a smooth, creamy texture when blending the soup.
- If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
- For a chunkier texture, blend only half of the soup and leave the other half with vegetable chunks.
- Adjust the seasoning to your taste; you can add more garlic powder, salt, or black pepper as needed.
- Serve the soup with a slice of crusty bread or a side salad for a complete meal.
Enjoy your warm, creamy, and incredibly satisfying Vegan Broccoli 'Cheeze' Soup. This soup is perfect for a cozy dinner night or as a hearty lunch. It's not only delicious but also packed with essential nutrients and plant-based protein, making it a wholesome meal for everyone.
| Nutrition Facts | |
|---|---|
| Serving Size | 620 grams |
| Energy | |
| Calories 370kcal | 18% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 16g | 42% |
| Sugar 8g | 8% |
| Fat | |
| Fat 13g | 15% |
| Saturated 10g | 33% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 120mg | 22% |
| Vitamin B1 1.96mg | 163% |
| Vitamin B2 0.85mg | 65% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.75mg | 44% |
| Vitamin B9 550ug | 138% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 110mg | 122% |
| Vitamin E 1.39mg | 9% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.59mg | 65% |
| Iron, Fe 6mg | 56% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 1520mg | 45% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 1390mg | 93% |
| Zinc, Zn 3.59mg | 33% |
| Water | |
| Water 520g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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