Vegan Broccoli Cheddar soup (copycat restaurant recipe)
Author: Unconventional Cooks
Serves: 4
- 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
- Prepare the ingredients by finely chopping the garlic and roughly chopping the onions and broccoli into florets.
- In a large pot, stirfry onions and garlic for 5 mins till soft. Add water if needed to prevent sticking.
- Add the roughly chopped broccoli, coconut milk, almond milk and broth. Cover and bring to boil.
- Keep cooking until the broccoli is soft.
- 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).
- Add to a blender to blend until smooth or you can leave a slightly chunky texture (optional).
- 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/
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