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Vegan Broccoli Cheese Soup

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main dish
  • Cuisine: Vegan

This vegan broccoli cheese soup is super tasty, simple, low in fat and good for your body. It’s the perfect lunch recipe for the fall and winter months.

Vegan Broccoli Cheese Soup - This vegan broccoli cheese soup is super tasty, simple, low in fat and good for your body. It's the perfect lunch recipe for the fall and winter months.
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Ingredients

  • 2 cups potatoes (360 g)
  • 1 cup carrots (135 g)
  • 1/2 cup broccoli florets (250 g)
  • 2 cups vegetable stock¬†(500 ml)
  • 1 cup unsweetened plant milk of your choice¬†(250 ml), we used soy milk
  • 1/2 cup nutritional yeast (35 g)
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp ground black pepper

Instructions

  1. Peel and chop the potatoes and carrots and steam (or boil) them for 20 minutes or until soft.
  2. In the meanwhile, steam (or boil) the broccoli florets for 5 to 10 minutes or until soft.
  3. When the veggies are cooked, add them to a blender with the rest of the ingredients and blend until smooth.
  4. Cook the soup in a large pot over medium-high heat for 5 minutes.
  5. Serve and top with your favorite ingredients (we added some baked croutons and chopped fresh parsley).
  6. Keep the vegan broccoli cheese soup in a sealed container in the fridge for 4 to 5 days.

Notes

  • Feel free to add other veggies, spices or herbs.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 184
  • Sugar: 5.6 g
  • Sodium: 704 mg
  • Fat: 2.3 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 31.4 g
  • Fiber: 8.3 g
  • Protein: 13.1 g