ADVERTISEMENT
Ingredients:
1 tablespoon olive oil (or vegan butter)
1 small onion, diced
2 cloves garlic, minced
4 cups fresh broccoli florets
3 cups vegetable broth
1 cup unsweetened plant-based milk (like almond, oat, or soy milk)
¼ cup all-purpose flour (or gluten-free flour blend)
1 cup shredded vegan cheddar cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)
Chopped fresh chives or green onions, for garnish (optional)
Instructions:
Sauté Aromatics:
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic, sautéing for 3-4 minutes until the onion is soft and fragrant.
Add Broccoli:
Add the broccoli florets and sauté for 2-3 minutes, stirring occasionally.
Cook the Broccoli:
Pour in the vegetable broth and bring it to a simmer.
Let the broccoli cook for 8-10 minutes, until tender.
Make the Roux:
In a small bowl, whisk together the plant-based milk and flour until smooth.
Slowly pour the milk mixture into the soup, whisking constantly to prevent lumps.
Thicken the Soup:
Simmer for another 5-7 minutes, until the soup begins to thicken.
Add Vegan Cheese:
Lower the heat and stir in the vegan cheddar cheese, letting it melt into the soup.
Season with salt, pepper, and a pinch of nutmeg, if desired.
Blend (Optional):
Read more on next page
ADVERTISEMENT