Healthy Broccoli Cheese Soup
This delicious broccoli and cheese soup recipe is one of our favourite lunches. The great thing about this is it doesn’t actually contain any cheese at all, (that’s what makes it so healthy and nutritious) but by using nutritional yeast you still get a fantastic cheesy flavour.
We leave the skin on when using potatoes as it’s full of nutrition, but if you prefer you can peel them first.
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Based on 3 Review(s)Related Posts:
Serves
4
Prep
5 mins
Cook
30 mins
Total Time
35 mins
Dietary
GF, VEG, V
Ingredients:
1 tsp. coconut oil
1 onion, chopped
3 garlic cloves, minced
2 celery stalks, chopped
1 broccoli head, chopped and stems removed
2 sweet potatoes, chopped
500ml/17fl oz vegetable broth
3/4 cup/45g nutritional yeast
1 tsp. ground black pepper
375ml/12.75fl oz almond milk
2 tbsp. spelt flour
1 tbsp. mustard
Optional toppings: pumpkin seeds, nutritional yeast.
Method:
- Heat the coconut oil in a pan then gently fry the onion and garlic cloves until softened (approx 5 mins).
- Add in the vegetable broth, celery, sweet potato and broccoli, bring to the boil then simmer for approximately 20 minutes (until the potatoes have softened).
- In a separate pan heat the almond milk then slowly add in the spelt flour whisking constantly so there are no lumps, then add in the nutritional yeast and mustard whilst continuing to whisk.
- Once the potatoes have softened add the contents of both pans to a blender and blend until smooth.
- Add the ground black pepper to taste and any other toppings (We've gone for pumpkin seeds and another sprinkle of nutritional yeast) then serve.
