Vegan Broccoli Cheeze Soup
Author: 
Serves: 4
 
Ingredients
  • 1 russet potato, cubed
  • 1 carrot, chopped into chunks
  • ¾ cup nutritional yeast
  • 2 cups water + 2 cups water, divided
  • 1 tbsp mustard
  • 2 small crowns broccoli
  • Salt, freshly cracked pepper, paprika to taste
Instructions
  1. In a medium pot, cook chopped potatoes and carrots in boiling water until soft.
  2. Keep the water you used to boil the potatoes and carrots to use as the soup base for later, so you don't need to use broth!
  3. In a blender or food processor, add in the cooked potatoes, carrots, nutritional yeast, 2 cups of the saved starchy water used to boil the potatoes/carrots, and mustard. Blend until smooth.
  4. Pour the cheezy mixture back into the pot and add in broccoli and the additional 2 cups of water to thin it into a soup consistency. Add in additional water or broth to reach the consistency you like.
  5. Bring to a boil to cook the broccoli. You can choose to blend up the broccoli with an immersion blender if you wish, but we left the soup chunky as pictured.
  6. Serve immediately with some cheesy soldiers or toast!
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-broccoli-cheeze-soup/