This easy Vegan Cheesy Broccoli and Potato Soup is packed with all the best flavours of creamy broccoli and cheese. Enriched with wholesome potatoes and creamy white beans, this tasty cheesy soup will be a firm favourite with your family. Perfect for filling up hungry tummies after school, college or work! Also, this veggie soup is easily prepared as gluten-free.
Cook for 10-12 minutes over a low-medium heat, with the pot lid covering half way across the pot. Stir frequently, and if it looks like the veggies may stick too much add a little splash of water and stir.
Add the beans and stir.
1 can cannellini beans
Next pour in the hot vegetable stock and apple cider vinegar. Season with a little salt and pepper.
1.2 litres vegetable stock, 1 tablespoon apple cider vinegar
Bring to the boil and over a medium heat simmer for 15 minutes and until the potatoes are soft.
Remove the pot from the heat and sprinkle in the nutritional yeast flakes.
4 tablespoons nutritional yeast flakes
Measure a tablespoon of white miso paste and in a small dish mix through a few tablespoons of the soup liquid just to thin the miso out into a smooth thin paste. [Doing this step will ensure that no clumps of miso will remain unmixed within the soup.]
1 tablespoon white miso paste
Pour the miso into the soup and mix well.
Taste the seasoning and add salt and pepper if necessary.
Serving suggestion:You can blend the whole pot of soup if preferred, or blend half and leave half of the soup chunky mixing the blended portion back through the soup. Or leave the soup chunky which is what we like to do.
Sprinkle each bowl of soup with chopped chives and shredded vegan cheese.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Nutritional data includes the shredded vegan cheese topping and chives.
This recipe results in about 2 litres[2 quarts] of soup. It can give 6 good sized portions, but for hungrier appetites possibly 4-5 servings and for smaller appetites potentially 8 servings.
Store leftovers within the refrigerator for up to 3 days.
Freeze for up to 2-3 months.
Reheat by placing in a non-stick pot and gently bring to the boil, simmer for a few minutes until piping hot.
White miso paste can be replaced with 1-2 tablespoons soy sauce or ½- 1 teaspoon of mustard powder, or 1-2 teasp
oons of prepared jarred mustard such as hotdog mustard, Dijon mustard, wholegrain mustard. Replace the nutritional yeast flakes with extra vegan shredded cheese, or a few tablespoons of vegan soft cream cheese.
Cauliflower can replace the broccoli.
For a gluten-free soup use a gluten-free stock and gluten-free white miso paste, or replace the miso with 1 tablespoon of liquid coconut aminos or Tamari soy sauce.