Name: Creamy Broccoli Cheese Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 medium onion (White, Yellow or Brown, Chopped); 1 tsp crushed garlic; 1 tbsp olive oil; 0.5 tsp dried basil; 0.5 tsp oregano; 4 medium potatoes ((2.2 pounds / 1kg) Peeled and chopped); 4 large carrots (Chopped); 4 cups vegetable stock ((960ml)); 0.5 cup nutritional yeast flakes ((30g)); 1 tsp onion powder; 1 tsp dijon mustard; 0.5 tsp paprika; 14 oz canned coconut cream ((400ml) Unsweetened); 4 cups broccoli florets ((360g) about 1 Large Head or 2 Medium Heads cut into florets); null null sea salt (To taste); null null black pepper (To taste); null null vegan cheese (Grated, Optional); null null black pepper (Optional)

Instructions

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1

Sauté onion (1 medium), crushed garlic (1 teaspoon), olive oil (1 tablespoon), dried basil (0.5 teaspoon), and oregano (0.5 teaspoon) in a pot until softened.
2

Add potatoes (4 medium), carrots (4 large), and vegetable stock (4 cups). Bring to a boil, then reduce heat, cover the pot, and simmer until the vegetables are cooked.
3

Stir in nutritional yeast flakes (0.5 cup), onion powder (1 teaspoon), dijon mustard (1 teaspoon), paprika (0.5 teaspoon), and canned coconut cream (14 ounces).
4

Remove the pot from the heat and blend until smooth with an immersion blender.
5

Return the pot to the heat. Add broccoli florets (4 cups) and cook for a few minutes until just softened.
6

Season with [sea salt] and [black pepper] to taste. Serve, optionally topped with grated [vegan cheese] and additional [black pepper].