Vegan Broccoli Cheddar Soup by ❤️ Perfectly cozy and oh-so satisfying! 🥦Check out the recipe below! 1/2 onion, chopped 5 garlic, minced 4 celery stalks, chopped 2 large carrots, chopped into large 1-2 inch pieces 1 russet potato, chopped into large 1-2 inch pieces, skin on 2 yukon gold potatoes, chopped into large 1-2 inch pieces, skin on 9 cups low sodium veggie broth 1/2 cup nutritional yeast 1/2 cup hemp hearts 1/2 lemon, juiced 4 heads broccoli, finely chopped 2 tsp salt, to taste Pepper to taste In a large soup pot, sauté garlic, onion, and celery for ~5 minutes until soft and fragrant. Add roughly chopped carrots and potatoes, try to keep their sizes close to the same when chopping. About 1-2 inch pieces. Cover with veggie broth and bring to a boil. Cover and simmer until carrots and potato are fork tender, about 15-20 minutes. Stirring every few minutes. Using a mesh strainer or slotted spoon, remove potatoes and carrots and transfer to a high speed blender with 3 cups of the soup liquid, nutritional yeast, hemp hearts, lemon juice, salt, and pepper. Blend on high speed until a smooth consistent cream forms. Transfer back to the soup pot and stir to combine. Add chopped broccoli and simmer ~5 minutes until broccoli is cooked. Taste and adjust the salt/pepper to your liking. Serve with chives or green onions and crunchy chickpeas for some protein and crunch. . If you’re looking for plant-based recipes and inspiration, head on over to our website www.veganbowls.com!
