Vegan Broccoli & Cheese Soup 

One of the dishes I used to love when I wasn’t vegan was broccoli and cheese soup. One of my strong beliefs is that being pesce-vegan doesn’t mean you have to give up what you used to love, you just have to find another way to do it. So, I took out my pots and pans and found another way to create one of my favorite dishes.
Ingredients

  • 4 broccoli crowns
  • 2 heads of cauliflower
  • 2 carrots
  • 2 cans of Great Northern Beans
  • 2 32oz. boxes of vegetable broth
  • 3 tbsp. of nutritional yeast
  • 2 bunches of green onions
  • 1 yellow onion
  • 1 tsp. of garlic powder
  • 1 tsp. of black pepper
  • 1 tsp. of salt

 Step 1: Cut both heads of cauliflower into florets and pour the florets along with both boxes of vegetable broth into a large pot. Add the garlic powder, black pepper, and salt. Heat that for 15-20 minutes until the cauliflower is thoroughly cooked.

Step 2: Pour both cans of Great Northern Beans into the pot and cook for an additional 3 minutes.

Step 3: Pour half of the large pot into a blender and blend until it reaches a smooth puree. Place the puree into a large bowl, blend the other half of the pot, and then pour both purees back into the original pot.

Step 4: Cut the broccoli crowns into florets and then tear each floret apart into smaller pieces.

Step 5: Chop the carrots, green onions, and yellow onion and place it into the pot along with the broccoli pieces. Step 6: Stir the veggies and allow that to cook for 15-20 minutes while stirring the soup every few minutes. Add 3 tablespoons of nutritional yeast, which gives the cheesy flavor, and cook for an additional 5 minutes.


Step 7: Grab a spoon and enjoy!

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