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.
Servings: 4
Calories: 145kcal
Ingredients
- 2 cups potatoes
- 1 cup carrots
- ½ cup broccoli florets
- 2 cups vegetable stock
- 1 cup unsweetened plant milk of your choice we used soy milk
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon ground black pepper
Instructions
- Peel and chop the potatoes and carrots and steam (or boil) them for 20 minutes or until soft.
- In the meanwhile, steam (or boil) the broccoli florets for 5 to 10 minutes or until soft.
- When the veggies are cooked, add them to a blender with the rest of the ingredients and blend until smooth.
- Cook the soup in a large pot over medium-high heat for 5 minutes.
- Serve and top with your favorite ingredients (we added some baked croutons and chopped fresh parsley).
- 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: 1serving | Calories: 145kcal | Carbohydrates: 29g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1084mg | Potassium: 702mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5670IU | Vitamin C: 34mg | Calcium: 55mg | Iron: 1mg