Broccoli Cheddar & Italian Wedding! The MOST COMFORTING Vegan Soups!
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Recipes in this Video
2 recipes
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●4 cups broccoli florets
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●3 cups vegetable broth
- ●1 cup unsweetened almond milk
- ●1/2 cup nutritional yeast
- ●1/4 cup all-purpose flour
- ●1 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●2 tbsp olive oil
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes until broccoli is tender.
- 5In a separate bowl, whisk together almond milk, nutritional yeast, flour, turmeric, salt, black pepper, and cayenne pepper until smooth.
- 6Pour the almond milk mixture into the pot with the broccoli and stir well.
- 7Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.
- 8Return the blended soup to the pot and heat through, adjusting seasoning if necessary.
- 9Serve hot, garnished with additional nutritional yeast or fresh herbs if desired.
Equipment
large potimmersion blenderwhiskmeasuring cupsmeasuring spoons
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 tablespoon olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 celery stalks, diced
- ●6 cups vegetable broth
- ●1 teaspoon dried oregano
- ●1 teaspoon dried thyme
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup uncooked small pasta (like orzo or ditalini)
- ●2 cups fresh spinach, chopped
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup nutritional yeast (optional)
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened.
- 3Pour in the vegetable broth and bring to a boil.
- 4Stir in the dried oregano, thyme, salt, and black pepper.
- 5Add the uncooked pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 6Once the pasta is cooked, add the chopped spinach and chickpeas to the pot. Stir until the spinach wilts, about 2-3 minutes.
- 7If using, stir in the nutritional yeast for added flavor.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh parsley.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
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