Vegan Broccoli Cheese Soup

If you are looking for a hearty and delicious soup that tastes like comfort food but actually contains healthy ingredients, have I got a soup for you!  The vegan broccoli cheese soup recipe I am sharing with you today contains no dairy or gluten, but tastes just as rich and delicious as traditional broccoli cheese soup!  Not only that, it is easy to make, and contains plenty of fiber thanks to the broccoli!  This is even good made ahead of time and reheated, because it allows the flavors to combine even more.  It is the perfect thing to serve on a rainy Spring day when you need something warming!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 10 minutes | Cook Time: 5 minutes | Ready in: 35 minutes

Ingredients

• 2 tsp avocado oil or olive oil
• 1 cup yellow or white organic onion, diced
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 2 cups organic yukon gold potatoes, cubed
• 1 large head broccoli cut into flowrettes and stem pieces peeled and diced
• 1 15 oz can full fat or lite Thai Kitchen organic coconut milk
• 1 1/2 cups filtered water
• 1/2 tsp sea salt (or to taste)
• 1/2 tsp black pepper
• 1/4 cup raw cashew butter
• 1/4 cup nutritional yeast

Instructions

1. Heat the oil in a medium soup pot with a lid, and add the onions and garlic.  Sautee for a few minutes until starting to turn translucent, and add the thyme, potatoes, broccoli, coconut milk, water, salt and pepper.
2. Bring to a boil, then lower to a simmer and let cook 20 minutes.
3. Add the cashew butter and nutritional yeast, and cook until they are well blended into the soup.
4. Enjoy!