Vegan Broccoli “Cheeze” Soup

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Broccoli

  Raw

  2 cup chopped or 182g

• Carrots

  Raw

  2 medium or 122g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Almond milk

  Plain

  ¾ cup or 180g

• Nutritional Yeast

  Vegan - Whole Foods Market

  8 tbsp or 60g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Chop the carrots, broccoli, and cauliflower.
2. In a large pot, add half of the vegetable broth and the cauliflower. Cover and cook for 12-15 minutes, or until the cauliflower is tender.
3. Once the cauliflower is tender, blend it in the pot with an immersion blender or transfer to a blender and blend in batches, being cautious with hot liquids.
4. Add the remaining vegetable broth, broccoli, carrots, garlic powder, salt, thyme, and black pepper to the cauliflower puree. Stir and cover for 7 minutes, or until the broccoli is tender.
5. While the soup is cooking, rinse and drain the white beans. Blend with two-thirds of the almond milk until smooth.
6. Add the bean mixture and remaining almond milk to the soup once the broccoli is tender.
7. Stir in nutritional yeast and allow the soup to cool slightly before serving.

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