Broccoli Cheese Soup

Spoiler Alert—there’s no cheese in this.

But you are going to LOVE it. Especially when you realize it takes less time than making a coffee. Weeknight you is going to thank me. This also freezes real nice, so the future weeknight you is going to thank YOU. Let’s get into it:

INGREDIENTS

2 tbl olive oil

2 small onions, diced

3 garlic cloves, minced

1 tsp salt

1 tsp black pepper

6 cups broccoli (essentially 2 heads + stems)

2 cups water + veg bullion / veg broth

1/2 can coconut milk (full fat pls) or do extra milk below

1 cup almond/soy/oat milk

1/4 cup nutritional yeast

1/2 tsp turmeric powder

1/4 tsp paprika

1 handful of vegan shredded cheese (optional! about 1 loose cup)

2 tbl flour (omit if gluten free! You won’t notice.. my sister makes it this way)

pinch of nutmeg

Roughly chop the broccoli into bite size pieces—use everything, even the stems! Set aside.

Heat olive oil on medium heat in a large pot and then add onions. Let is sweat and then add garlic and the salt and pepper. Saute for 3 more minutes. Stirring often so the garlic doesn’t burn.

Add broth and increase heat and bring to a boil. Once boiling, reduce to a simmer, add broccoli and let cook for 5 minutes. Remove as much liquid as possible with a ladle and add to blender with nutritional yeast, turmeric, paprika, vegan cheese shreds, nutmeg and flour. Once combined and fully pureed, add back to soup pot. Now add both milks to the pot and stir to combine. Taste to see if you want to add any more seasoning or if it needs any more heat now that you’ve added the milks. Stir and serve! If you want it thicker, let is cook for a few more minutes — it’ll get there, don’t worry!

Can be stored in fridge for up to 5 days or freeze for up to 6 months.

Enjoy :)