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"Cheesy" Broccoli Soup

"cheesy" broccoli soup Nov 10, 2022

It really doesn’t get much healthier than this broccoli soup! This veggie-packed lunch recipe is clever because you make your own stock while cooking it.

TIP: This soup is 100% plant-based as-is. If you’d rather, replace the nutritional yeast with pecorino or freshly grated parmesan cheese.

“Cheesy” Broccoli Soup

(makes 2 servings)

Ingredients:

● 1 tbsp olive oil
● 1 small yellow onion, chopped
● 1 small head of broccoli, broken into florets
● ½ head cauliflower, broken into florets
● 1 carrot, chopped
● ½ tsp basil
● 1-2 dashes of sea salt
● 6 cups of water
● 1 tbsp nutritional yeast

Directions:

1. Heat the oil in a stock pot and add the onion, sauteeing until it starts to brown a bit. Add the broccoli, cauliflower, carrot, and basil, season with salt, and then cook, stirring constantly, for 3-4 minutes.

2. Add the water and bring it to a boil. Reduce heat, cover, and let simmer until the vegetables are tender, 20-25 minutes.

3. Drain the vegetables using a colander or strainer,  making sure to save about 3 cups of the cooking fluid.

4. Place the cooked vegetables into a high-speed blender and add 1 cup of your cooking liquid. Blend until it’s smooth. You may have to work in batches.

5. If you want a thinner soup, add more of the saved liquid.

6. Pour the soup back into the pot and heat it, stirring in the nutritional yeast—season with salt and pepper. Serve warm with sprouted grain bread.

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