Tuesday, March 20, 2012

Vegan Broccoli Cheddar Soup

This clearly should have been a St.Patty's day post...

I didn't even realize the green themed-ness of it all until afterwards, despite the fact that it was in the meal plan last week. Go figure. Nonetheless this soup is tasty & awesome for a day like today when it really should be warmer than it is. I'm daydreaming about short shorts & fresh fruit for breakfast in the sunshine on a daily basis.

Yes already.

This soup was veganized from Looneyspoons with a little help from these items!

1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped celery
1 tsp coconut oil
2.5 cups homemade stock
3 cups broccoli florets, frozen is fine
1 cup cubed potatoes
1/2 cup full fat organic coconut milk
1/2 cup cheddar daiya
1/2 tsp thyme
1/2 tsp ground black pepper
1/2 tsp vegan worchestershire
1/4 tsp sea salt
1/2 tsp sriracha

In a medium saucepan, saute onion, garlic & celery in coconut oil for a few minutes, until soft.
Add stock, 2 cups of your broccoli & potatoes.
Bring to a boil, then reduce to a simmer cooking until the potatoes are done.
In a blender (or with an immersion blender) puree the soup and return back to the pot.
Add remaining ingredients into the pot on low temperature, and stir to combine.
Cook on low temperature for an additional 5 minutes until broccoli is done to your desired consistency.


  1. What an awesome soup recipe! Thanks for sharing!! :)

    1. So tasty! We'll definitely be making this again :)