This recipe is fantastic. It belongs to the No Fuss Vegan. Zach Spuckler. Here is a link to the original recipe. ORIGINAL RECIPE Please visit his blog. He has tons for beautiful recipes. I hope you enjoy.
Vegan Creamy Cheezy Broccoli Soup
Recipe Type: Soup
Author:
Cook time:
Total time:
This recipe is fantastic. It belongs to the No Fuss Vegan. Zach Spuckler. Here is a link to the original recipe. http://bit.ly/1fkcaPY Please visit his blog. He has tons for beautiful recipes. I hope you enjoy.
Ingredients
- 3-4 Cups Broccoli Florets (2-3 Heads/Crowns)
- 2 Cloves Garlic, Minced
- ½ Cup Onion, Chopped
- 2 Stalks Celery, Finley Chopped
- 2 Cups Almond Milk
- 1 Can (15 oz) Lite Coconut Milk
- ¾ Cup Nutritional Yeast
- ¼ Cup Arrowroot Powder (or Cornstarch)
- 1 Tbsp Mustard Powder
- 2 tsp Chili Powder
- 1½ tsp Paprika
- 1½ tsp Salt
- ½ tsp Pepper
Instructions
- In a large pot, sauté the garlic, onion, and celery in just a bit of water until the onion is translucent.
- While the veggies are sautéing, place the remaining ingredients - except the broccoli - into a blender and blend to combine until you end up with a smooth soup base.
- Once the sautéd veggies are ready, pour the soup base and the broccoli florets into the pot.
- Bring the soup to a boil over medium heat while stirring.
- Cook the soup over medium heat for 5 minutes, then reduce to a simmer for 5-10 minutes until the broccoli has reached your desired level of tenderness.
- Allow it to cool just a bit - as it cools it will thicken up a little more.
- Serve with a side of toasted bread or a baked potato and enjoy!
