Vegan Broccoli "Cheese" and Potato Soup
Recipe type: Vegan
Yield: 4 bowls
  • 1 tablespoon olive oil
  • 1/4-1/2 small onion, finely chopped
  • 2-3 carrots, sliced
  • 1 celery stalk, sliced
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 2 1/2 cups vegetable broth
  • 1 cup unsweetened plain almond milk
  • 2 medium potatoes, peeled and diced
  • 4 cups broccoli florets, chopped into bite size pieces
  • 1/3 cup nutritional yeast
  • 1/4 teaspoon smoked paprika
  • salt and fresh ground black pepper
  1. Heat oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic and cook until soft, about 3-5 minutes.
  2. Add the flour and stir until smooth. Add the broth, almond milk, and potatoes. Bring to a boil, then reduce heat, and simmer until potatoes are almost soft, about 8-10 minutes.
  3. Add the broccoli and return to a simmer. Cook uncovered until the broccoli is tender, about 5 minutes.
  4. Stir in the nutritional yeast and smoked paprika. Adjust salt and pepper to taste. Remove 1-2 cups of soup, scooping up as little broccoli as possible, and puree in a blender. Add back to the soup and stir.
Nutrition Information
Serving size: 1 bowl (1/4 recipe) Calories: 210 Fat: 5g Saturated fat: 1g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 37g Sugar: 5g Sodium: 590mg Fiber: 7g Protein: 8g Cholesterol: 0mg
Recipe by Handful of Raspberries at