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Broccoli ‘Cheddar’ Soup

Broccoli Cheddar Soup

I always loved a good cheesy soup and going vegan/plant-based sure did through a wrench into that! Luckily this Broccoli Vegan ‘Cheddar’ Soup ticks off all the flavours for me. And it’s light enough in calories that you could pair this with the Best Damn Veggie Wrap and not even free a little bit badly about it!

While this is good anytime of this year this will particularly hit the spot in the cooler months, particularly winter when you’re all cuddled up and just wanna veg on the couch with a good show or book. THIS is that soup! 

What I love about this is it feels a bit decadent and naughty the way cheese soup does, but it doesn’t load on the unhealthy fats or calories. In fact this soup its super good for you! Consider how low in calories are in it, it’s got a solid amount of protein, fibre, iron and potassium!

So stop missing your old cheese soup and make this Broccoli Vegan ‘Cheddar’ Soup. Your belly will thank you!

Ratings 5 from 3 votes
Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 5 mins Cook Time: 17 mins Total Time: 22 mins
Servings 4
Calories 179 kcal
Description

Just because you’re eating healthier doesn’t mean you have to skimp on flavours. This Broccoli Vegan ‘Cheddar’ Soup will keep you lean and happy all at the same time!

Ingredients
  • 3 clove Garlic (minced)
  • 3 cup Butternut Squash (cubed)
  • Sea Salt pinch
  • 2 cup Unsweetened Almond Milk (or plant-milk of your choice)
  • 2 cup Low sodium vegetable broth
  • 1/2 cup Nutritional Yeast (more to taste)
  • 3 cup Broccoli (chopped)
  • 1/8 tsp Nutmeg
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tbsp Maple Syrup (or coconut sugar)
Instructions

  1. Heat up a large pot and get your garlic and squash cooking! Throw in a healthy pinch of salt and pepper as is starts to soften. Stir often and water sauté as needed! Once the squash is golden brown you’re good to go!

  2. Add in the broth, milk and nutritional yeast. Season again as needed. Bring to a low boil.

  3. Add in the rest of in the ingredients and stir to combine, bring to a boil and let simmer 5-6 minutes. Scoop out about a 1/2 cup of broccoli and set aside.

  4. Either transfer soup to a blender or use an immersion blender to turn it into more of a cream soup. Taste and adjust the seasonings as needed adding more of whatever you feel it needs. I always love to add more nooch. 

  5. Bring it back to a low simmer and add the broccoli back in, let it warm up for a minute or so. Serve in bowls with a hunk of good sourdough! 

Nutrition Facts

Servings 4

Amount Per Serving
Calories 178.95kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.3g2%
Sodium 130mg6%
Potassium 1185mg34%
Total Carbohydrate 31.4g11%
Dietary Fiber 9.5g38%
Sugars 6.6g
Protein 12.9g26%
Calcium 20 mg
Iron 32 mg
Vitamin D 3 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: plant-based, wfpb, vegan, kids, gluten-free, nut-free, oil-free, high fibre, high protein, high iron, high potassium,
Read it online: https://pbwithj.ca/recipe/broccoli-vegan-cheddar-soup/
Jeremy LaLonde

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