Vegan Broccoli and Cheese Soup

ohsheglows.com

7Blessings

subheading: For the cheese sauce:

1 ¼ cups (190 g) diced peeled yellow or red potatoes*

Heaping ⅓ cup (55 g) diced peeled carrots*

2 tablespoons (6 g) nutritional yeast

2 tablespoons (30 mL) refined coconut or grapeseed oil**

2 ½ tablespoons (37.5 mL) water

1 ½ teaspoons (7.5 mL) fresh lemon juice

½ teaspoon fine sea salt

1 medium (4 g) garlic clove

½ teaspoon (2.5 mL) white wine vinegar

subheading: For the soup:

1 tablespoon (15 mL) extra-virgin olive oil

1 medium (350 g) onion, diced (2 heaping cups)

3 medium (13 g) garlic cloves, minced

1 cup (120 g) chopped celery

5 to 6 cups (350 g) chopped broccoli florets

1 ½ cups (225 g) chopped Yukon Gold potatoes (about 2 medium)

3 cups (750 mL) low-sodium vegetable broth

2 tablespoons (6 g) nutritional yeast

¼ teaspoon cayenne pepper, or to taste

1 ½ teaspoons (7.5 mL) fresh lemon juice, or to taste

Fine sea salt, to taste (I use ½ teaspoon)

Freshly ground black pepper, to taste

1 ½ teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***

subheading: For topping:

Pan-Fried Garlic Croutons (use gluten-free bread if necessary)****

Smoked or sweet paprika

Fresh minced parsley

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