Vegan Cheese And Broccoli Soup

A bowl of broccoli cheese soup on plate with three breadsticks, green check plates with shredded cheese to side, green flowers to side, blue salt and pepper pots, green and white layered tablemats.

This vegan cheese and broccoli soup recipe has all the best favourite flavours of creamy broccoli and cheese, and enriched with wholesome beans and potatoes.

Perfect for family mid-week meals or as part of an extra special dinner.

Ideal for Mother's Day or Father's Day.

Course Dinner, Lunch

Cuisine American, British

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings

Calories 226

Author Jacq

Equipment

Non stick large saucepan or soup pan with lid

Ingredients

Saute veggies

2 tablespoon vegan margarine or vegetable oil of ½ cup veggie stock [use more stock as needed]

Soup

600 grams broccoli include the peeled and trimmed broccoli stalks, slice the broccoli into small florets and the stalk into small cubes
170 grams onion 1 medium-large, diced
300 grams potatoes 2 medium, diced small
1 can white kidney beans 400g can/15 oz, drained, or other white bean such as cannellini, haricot [navy], or butterbeans
2 teaspoon garlic powder or 4 fresh diced garlic cloves, diced
1 tablespoon white miso paste or replace with 1 tablespoon tahini or soya sauce, or ½-1 teaspoon mustard powder
4 tablespoon nutritional yeast flakes use more if preferred, or replace with vegan shredded cheese
1.2 litres vegetable stock broth, hot

To garnish

6 tablespoon shredded vegan cheese such as a cheddar dairy-free alternative, use more if preferred
6 tablespoon chives chopped, or spring onions/green onions/cybees, use more if liked

Metric - US Customary

Instructions

Melt the vegan margarine in the non-stick pot.
[Or if using veggie stock/broth as a fat replacement heat this ingredient up to a simmer.]
Pop in the broccoli, potatoes, onions, and fresh or dried garlic.
Saute 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 white beans and stir.
Next pour in the hot vegan stock/broth and one tablespoon of apple cider vinegar. Season with a little salt and pepper.
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.
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.]
Pour the miso into the soup and mix well.
Taste the seasoning and add salt and pepper if necessary.
Sprinkle the soup with chopped chives and shredded vegan cheese.

Notes

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 fresh chives.
This recipe results in about 2 litres/2 quarts of thick chunky 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 3-4 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 one tablespoon of tahini paste, 1-2 tablespoons soya sauce or ½- 1 teaspoon of mustard powder [use more if liked to taste].
Replace the nutritional yeast flakes with extra vegan shredded cheese, or a few tablespoons of vegan soft cream cheese. Also a ½- 1 teaspoon of mustard powder will add extra savouriness if yeast flakes are omitted.
For extra indulgence and creaminess add a few tablespoons of vegan soft cream cheese.
For a change replace the broccoli with cauliflower or use both.

Nutrition