Vegan Broccoli Cheese Soup

• Vegan
• Gluten free

• Produce

  • 4 cups Broccoli florets
  • 2 cups Butternut squash
  • 1 Sweet onion
  • 1 1/2 cups Yukon gold potatoes

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1/2 tsp Mustard powder

• Baking & Spices

  • 1/8 tsp Nutmeg, ground
  • 1/4 cup Nutritional yeast
  • 1 dash Pepper
  • 1 tsp Salt
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/3 cup Pumpkin seeds, raw

Found on veggieinspiredjourney.com

Description

Ingredients

• 1 1/2 cups chopped yukon gold potatoes
• 2 cups chopped butternut squash
• 1 sweet onion, chopped
• 2 1/2 cups vegetable broth
• 1/3 cup raw shelled pumpkin seeds
• 1 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1/2 tsp mustard powder
• 1/4 tsp ground turmeric
• 1/8 tsp ground nutmeg
• 1 tsp salt
• dash of pepper
• 1/4 cup nutritional yeast , optional - but does increase the cheesy flavor
• 4 cups chopped broccoli florets

Directions

• Place the potatoes, butternut squash, onion and broth in a medium size pot on the stove. Bring to a boil, turn down the heat and simmer for about 15 minutes until the veggies are tender.
• Transfer the potato/squash mixture to a high speed blender . Add the pumpkin seeds, lemon juice, apple cider vinegar, mustard powder, turmeric, nutmeg, salt/pepper, and nutritional yeast if using. Blend until smooth.
• Transfer back to the pot over medium heat. Add the chopped broccoli. Cover the pot and simmer for another 10-15 minutes until the broccoli is tender.
• Serve immediately.