Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.