Vegan Broccoli Cheese Soup (#SundaySupper

• Vegan
• Gluten free

• Produce

  • 1 head Broccoli
  • 2 Carrots, organic
  • 1 head Cauliflower
  • 1 tsp Garlic powder
  • 1 can Northern white beans, organic
  • 1/2 tsp Thyme

• Canned Goods

  • 3/4 cups Flax or coconut milk, unsweetened
  • 1 box Vegetable stock, organic

• Baking & Spices

  • 1 Black pepper
  • 1/2 cup Nutritional yeast
  • 1 tsp Salt

Found on pancakewarriors.com

Description

Ingredients

• 1 head cauliflower, removed from thick stalk and cut into small pieces
• 1 box organic vegetable stock
• 1 head broccoli, removed from thick stalk, cut into small bite size pieces
• 2 organic carrots, sliced
• 1 can organic northern white beans
• ¾ cups flax or coconut milk, unsweetened, divided
• ½ cup nutritional yeast
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. thyme (optional)
• Black pepper to taste

Directions

• In a large pot, add ½ the carton of vegetable broth and cauliflower. Cover and cook 12-15 minutes, or until cauliflower is tender.
• While cauliflower is cooking, chop the broccoli and slice the carrots.
• Once cauliflower is tender, blend the cauliflower in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
• To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, garlic powder, salt, thyme and black pepper. Stir and cover for 7 minutes, or until broccoli is tender.
• While soup is cooking,rinse and drain the can of northern white beans. After soaking 5 minutes, rinse and drain. Blend with ½ cup non-dairy milk until smooth.
• Add beans and additional ¼ cup non-dairy milk to the soup once the broccoli is tender.
• Add ½ cup nutritional yeast and stir to combine.
• Allow to cool slightly before enjoying.
• NOTE: If the soup is too thick for you, add another ¼ cup non-dairy milk
• if the soup is too thin for you, simply simmer on the stove for 5 minutes or until desired consistency is reached.