This broccoli “cheddar” soup uses natural plant-based foods to achieve that traditional broccoli cheddar soup flavor you may have grown up with. No processed cheese needed!
In a large soup pot sauté garlic, onion, and celery for ~5 minutes until soft and fragrant.
Add roughly chopped carrots and potatoes, try to keep their sizes close to the same when chopping. About 1-2 inch pieces. Cover with veggie broth and bring to a boil. Cover and simmer until carrots and potato are fork tender, about 15-20 minutes. Stirring every few minutes.
Using a mesh strainer or slotted spoon, remove potatoes and carrots and transfer to a high speed blender with 3 cups of the soup stock, nutritional yeast, hemp hearts, lemon juice, salt, and pepper. Blend on high speed until a smooth cream forms. Transfer back to the soup pot and stir to combine.
Add chopped broccoli and simmer ~5 minutes until broccoli is cooked. Taste and adjust the salt/pepper to your liking.
Serve with chives or green onions and crunchy chickpeas for some protein and crunch :)
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