Vegan Broccoli Cheese Soup Food
THE BEST VEGAN BROCCOLI CHEESE SOUP
Provided by Jo Harding
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil or vegan butter in a large pan. Add the onion and celery and fry on a medium heat for 3 minutes until soft. Add the garlic and fry for 1 more minute.
- Add the broccoli and cauliflower and fry for another 3 minutes until the veg is slightly coloured.
- Add the stock and bring to the boil then reduce the heat a little and simmer for 20 - 30 minutes until the stock reduces and thickens.
- Place the Vegan Broccoli Cheese Soup into a blender and blitz until smooth. It's best to do this in two batches to avoid any spitting and burning yourself!
- Pour the Broccoli Cheese Soup back into the pan and stir through the nut cream cheese, warming it a little until combined. Adjust the seasoning to taste and serve with bread or croutons and an optional pinch of red pepper/ chilli flakes, drizzle of olive oil or another dollop of nut cheese.
CREAMY VEGAN "CHEESY" BROCCOLI SOUP RECIPE BY TASTY
Here's what you need: cashews, olive oil, onion, potatoes, carrots, garlic, salt, vegetable broth, nutritional yeast, paprika, pepper, broccoli
Provided by Merle O'Neal
Categories Lunch
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a small bowl, soak the cashews in water for 1 hour.
- In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
- Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
- Transfer the soup to a blender and blend until smooth.
- Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
- Combine the cashew mixture and "cheese" mixture in the soup pan and stir.
- Add the broccoli and stir to combine.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 43 grams, Fat 40 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams
VEGETARIAN BROCCOLI CHEESE SOUP
A yummy cold-weather favorite - goat cheese adds an unexpected twist to this soup. I made this for my boyfriend one night when I saw him buying the canned version and knew I could do much better :-)
Provided by Pinglicious
Categories Vegetable
Time 20m
Yield 8-10 bowls, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tbs butter in a sauce pan.
- Add carrot, onion & celery. Saute until soft (but not brown).
- In a separate pan, melt the other 2 tbs butter.
- Add flour and whisk quickly.
- Add 1 cup of cream and stir.
- Pour the flour mixture into the sauce pan with the carrot, onion & celery.
- Add the rest of the cream, the water & the garlic.
- Add the cheddar cheese.
- Add the goat cheese.
- Add the broccoli.
- Stir thoroughly.
- Add salt and pepper to taste.
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