Healthy Vegan Broccoli "Cheddar" Soup
The vegan version of a classic comfort food that is lighter and healthier than the original, but still has all the flavor!
Ingredients
- 1 ½ cup uncooked potatoes peeled and cut into medium sized cubes
- 4 tbsp olive oil divided
- ¼ tsp salt plus more to taste
- ½ tsp garlic herb seasoning
- Pepper to taste
- 1 cup non-dairy milk
- ¼ cup nutritional yeast
- ¼ tsp garlic powder optional
- ¼ tsp onion powder
- 3 cloves garlic
- 1 small/medium onion
- 1 ½ cup organic vegetable broth
- 5 cups broccoli small florets
- 1-2 medium carrots grated
- ½ tbsp lemon juice
Instructions
- Preheat oven to 400 degrees Fahrenheit. Place the potatoes on a baking tray and add 1 tablespoon olive oil, ¼ tsp salt, garlic herb seasoning, and pepper. Bake for 20 minutes.
- In a blender, combine the cooked potatoes, non-dairy milk, nutritional yeast, garlic powder, and onion powder. Blend until combined.
- In a medium or large pot, heat the remaining olive oil with the onion on medium-high heat. Cook for 2-3 minutes. Add the minced garlic and cook for an additional minute. Add the vegetable broth, broccoli, and carrots. Cover and simmer for 5 minutes.
- Uncover and mix in the potato mixture, lemon juice, salt, and pepper.
- Serve with fresh herbs.