Cauliflower – Broccoli Cheddar Soup
Plant-based – Gluten-free – Vegan
-1 medium onion (diced)
-¼ cup chopped carrots
-¼ cup chopped celery
-1 tsp dairy-free butter
-1 cup chopped broccoli
-1 head cauliflower (chopped)
-1 medium potato (diced)
-2 tablespoons gluten-free flour
-3 cups low sodium vegetable broth
-2 cups unsweetened almond milk
-½ cup nutritional yeast
-Dash of salt and pepper
-Optional: dairy-free cheddar shreds
1. In a large pot, saute onion, carrots, and celery in butter. Cook until vegetables are softened.
2. Add broccoli, cauliflower, potato, and flour and stir until combined. Add in remaining ingredients and mix well.
3. Bring mixture to a boil, stirring occasionally. Cover and reduce heat to medium-low. Cook for about 20-minutes or until vegetables are soft.
4. Use an immersion blender to puree to desired consistency. Add salt, pepper, and dairy-free cheese to taste.
-Always check to make sure your ingredients/products are gluten-free and vegan (if desired) before purchasing as manufacturers may change ingredients.
-The flour helps to thicken the soup. If eliminated, soup will be slightly thinner.
-Other alternative plant-based milks can be used in place of the almond milk. Soup texture may be thinner or thicker depending on your choice.
-Soup may be frozen for later use.