Ingredients

The following ingredients have 5 Servings
  • 1 TB Vegan Butter
  • 3 Cups Chopped Broccoli (fresh or frozen)
  • 1/2 Cup Shredded Carrot
  • 1/2 Cup Diced Onion
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Paprika (to taste)
  • 1/2 Tsp Black Pepper (to taste)
  • 2 Cups Low Sodium Vegetable Broth
  • 2 Cups Unsweetened Canned Coconut Milk (full-fat or light)
  • 2 Cups Vegan Cheddar Cheese Shreds (reserve a few tablespoons for topping)
  • 2 TB Chickpea Flour
  • 1 TB Nutritional Yeast (to taste)
  • 1/2 Tsp Turmeric (for color, optional)

Instruction

  • In a large soup pot, heat the vegan butter and add the onion, carrots, broccoli, garlic, and seasonings. Saute over medium-low heat for about 3 minutes until softened and fragrant.
  • Now add in the vegetable broth and coconut milk. Stir the soup together to combine it into a uniform liquid over low heat.
  • Add in the vegan cheddar shreds and stir together the soup to melt.
  • Add in the chickpea flour, one tablespoon at a time until desired thickness is achieved. Add the nutritional yeast, more or less to taste, and turmeric for added golden yellow color, if desired.
  • After about 10 minutes of cooking over a low simmer, the soup is done and you can remove the pot from heat and serve the soup in bowls with an extra sprinkle of vegan cheddar and fresh chopped chives.