Vegan Broccoli “Cheddar” Soup (Paleo)
Vegan Broccoli “Cheddar” Soup (Paleo) might be a good recipe to expand your soup repertoire. One portion of this dish contains approximately 8g of protein, 16g of fat, and a total of 288 calories. This recipe serves 4 and costs $1.79 per serving. If you have broccoli crowns, yukon gold potatoes, vegetable broth, and a few other ingredients on hand, you can make it. 43 people were impressed by this recipe. It will be a hit at your Winter event. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. Vegan Broccoli Cheddar Soup, Vegan Broccoli “Cheddar” Stuffed Sweet Potatoes, and Vegan Paleo Broccoli Cashew Salad are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 crowns broccoli chopped into florets (4 cups)
2 cups carrot peeled and chopped
2 teaspoons cider vinegar
1 cup full-fat canned coconut milk
1/2 leek chopped
1/3 cup nutritional yeast
1 tablespoon avocado oil or olive oil
1 teaspoon sea salt
1 tablespoon tapioca flour optional
32 ounces vegetable broth
2 medium yukon gold potatoes boiled for 15 minutes
Equipment:
pot
cutting board
blender
Cooking instruction summary:
Instructions Place potatoes in a pot and fill with water. Bring to a full boil and cook 12 to 15 minutes, until very soft when poked with a fork. Drain and place one potato in a blender and place the other potato on a cutting board to cool. Once cool enough to handle, peel and chop the potato. Add the broth, coconut milk, cider vinegar, nutritional yeast, tapioca flour, and sea salt to the blender and blend until completely smooth. Heat the oil to medium heat in a large stock pot. Add the carrot and broccoli and cover. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 5 minutes. Add the leek and saut until fragrant, about 2 to 3 minutes. Add the chopped potato and the broth mixture to the stock pot. Bring to a full boil, reduce the heat and simmer 10 minutes. Serve soup with bread or side salad.
Step by step:
1. Place potatoes in a pot and fill with water. Bring to a full boil and cook 12 to 15 minutes, until very soft when poked with a fork.
2. Drain and place one potato in a blender and place the other potato on a cutting board to cool. Once cool enough to handle, peel and chop the potato.
3. Add the broth, coconut milk, cider vinegar, nutritional yeast, tapioca flour, and sea salt to the blender and blend until completely smooth.
4. Heat the oil to medium heat in a large stock pot.
5. Add the carrot and broccoli and cover. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 5 minutes.
6. Add the leek and saut until fragrant, about 2 to 3 minutes.
7. Add the chopped potato and the broth mixture to the stock pot. Bring to a full boil, reduce the heat and simmer 10 minutes.
8. Serve soup with bread or side salad.
Nutrition Information:
covered percent of daily need
