EASY ONE POT VEGAN BROCCOLI & CHEESE SOUP (NUT-FREE)
Tania Pilcher | Fit Foodie Nutter
This comforting, creamy, cheesy and hearty vegan broccoli & cheese soup is like a warm hug in a bowl. Just perfect for the winter season! Ready in just over 30 minutes, it’ll become your go-to comfort food recipe that you’ll return to again & again. Vegan, free from nuts and gluten.
1gluten-free vegetable stock cube dissolved in 800ml hot water
2handfuls of vegan grated cheese(we like using Violife grated cheddar)
Homemade croutons and parsley for garnish
Heat up he olive oil in a large soup pot. Fry onion and garlic over low to medium heat for a couple of minutes until softened.
Add potatoes, carrots, broccoli, nutritional yeast flakes, smoked paprika, kala namak, pepper and pour the vegetable stock over the veggies. Cover with a lid and cook over medium heat for 15-20 minutes until all the vegetables have softened.
Transfer to a blender and blitz until smooth. If the soup is too thick, add hot water to reach the desired consistency *See the blog post on tips how to thicken the soup.
Place the pureed soup back on the heat and add grated cheese. Cook for a couple of minutes until the cheese is melted.
Serve with homemade croutons, parsley and more grated cheese.