Vegan Broccoli Cheddar soup (copycat restaurant recipe)
Author: 
Serves: 4
 
Ingredients
  • 6 cups broccoli, chopped (546g)
  • 1 small onion (70g)
  • 3 cloves garlic
  • 1⅓ cup full fat coconut milk
  • 1⅔ cup vegetable broth
  • 1½ cups almond milk
  • ½ tsp ground turmeric
  • 1 tsp dijon mustard
  • 4 tbsp nutritional yeast
  • 1.5-2 tsp salt
Instructions
  1. Prepare the ingredients by finely chopping the garlic and roughly chopping the onions and broccoli into florets.
  2. In a large pot, stirfry onions and garlic for 5 mins till soft. Add water if needed to prevent sticking.
  3. Add the roughly chopped broccoli, coconut milk, almond milk and broth. Cover and bring to boil.
  4. Keep cooking until the broccoli is soft.
  5. Add the rest of the seasonings. Turn down to a simmer to let the flavors blend and until you get to a desired thickness (~10 mins).
  6. Add to a blender to blend until smooth or you can leave a slightly chunky texture (optional).
  7. Taste and adjust seasonings! You can serve warm immediately or keep it up to 3-4 days in the fridge!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2023/01/08/the-best-vegan-broccoli-cheddar-soup/