Vegan Cheesy Broccoli Soup (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 medium white onion, diced (approx. 2 cups, 300 g)
03 -
3 cloves garlic, minced
04 -
1 teaspoon sea salt
05 -
1 teaspoon black pepper
06 -
1 teaspoon Dijon mustard
07 -
1 litre vegetable broth
08 -
420 g broccoli, chopped into bite-sized pieces
09 -
1 cup nutritional yeast
10 -
1 tablespoon lemon juice
# Step-by-Step Directions:
01 -
In a large soup pot, heat olive oil over medium heat. Add diced onion and cook for 5 minutes, stirring frequently until translucent. For an oil-free method, substitute with 2 tablespoons water or vegetable broth, adding more as necessary if the pan becomes dry.
02 -
Incorporate minced garlic, sea salt, black pepper, and Dijon mustard. Sauté an additional 2-3 minutes to release fragrances.
03 -
Pour in vegetable broth and add broccoli pieces. Bring to a simmer over medium heat and cook for 15 minutes, or until broccoli is tender.
04 -
Remove pot from heat. Stir in nutritional yeast and lemon juice until fully combined.
05 -
Blend all or part of the soup for your preferred texture. To achieve a creamy finish, puree the entire soup using a blender or immersion blender. For a chunkier consistency, blend only half then return it to the pot and mix well.
06 -
If the soup is too thick, add additional vegetable broth or unsweetened almond milk to achieve desired consistency. Season further with salt and pepper as needed.
# Helpful Notes:
01 -
Broth can be partially replaced with unsweetened almond milk for extra creaminess. Soup flavor deepens when prepared in advance and refrigerated overnight.