Dairy-Free Creamy “Cheesy” Broccoli Soup (Vegan, Gluten-Free)

This Dairy-Free Creamy Cheesy Broccoli Soup is the perfect soup for cold and snowy days. It takes less than 20 minutes to make and can be made vegan and gluten-free.
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About this Recipe

By: Caitlin Greene

A cold winter’s day is inviting the snow to fall and holding you to the comfort of the couch. To warm-up, you decide to make some soup, packing it with chicken for extra protein. What soup do you make? Well, this Creamy Broccoli Soup is quite possibly the best option to go for. It takes less than 20 minutes to cook and can be made completely vegan and gluten-free! Not to mention, it is filled with vegetables to keep you strong during the middle of winter.

What’s to love about this recipe:
-It takes less than 20 minutes to make.
-It is loved by all eaters and can be made vegan and gluten-free.
-You can make a huge batch and freeze it for other meals throughout the week.

Ready to start? Here’s how you make this Dairy-Free Creamy “Cheesy” Broccoli Soup:

First, fill a large pot with 4 cups of water and bring to a boil. Add the cauliflower, onions, potatoes, garlic, carrot, and salt into the pot. Cover the pot and let it simmer for 15 minutes until all the veggies are soft.

Then, transfer all the ingredients into a high-speed blender. Add the nutritional yeast and puree until smooth. Pour the soup into a saucepan. Add the coconut milk, pepper, ground dill or caraway seed, mustard, and broccoli. Mix everything together and cover over medium heat until the broccoli is tender.

Once ready, pour the soup into a bowl. Top with some shredded chicken (optional) and sourdough (optional) if desired. Enjoy it while it is warm!

Dairy Free Creamy “Cheesy” Broccoli Soup (Vegan, Gluten-Free)
Yield: 3-4

Dairy Free Creamy “Cheesy” Broccoli Soup (Vegan, Gluten-Free)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Total Time: 45 minutes

This Dairy-Free Creamy Cheesy Broccoli Soup is the perfect soup for cold and snowy days. It takes less than 20 minutes to make and can be made vegan and gluten-free.

Ingredients

  • 4 cups water
  • 2 cups cauliflower florets
  • 2 cups potatoes, chopped and peeled
  • 1 ½ tsp salt
  • 3 garlic cloves, minced
  • 1 carrot, chopped
  • ½ onion, chopped
  • 4-6 tbsp nutritional yeast
  • ½ cup full fat coconut milk
  • ¼ tsp pepper
  • ¼ tsp ground dill or caraway seed
  • ¼ tsp dry mustard
  • 1 head of broccoli florets
  • Shredded chicken (optional)
  • Sourdough (optional)

Instructions

    1. In a large pot, bring the 4 cups of water to a boil.
    2. Add the cauliflower, potatoes, salt, garlic, carrot, and onion into the pot. Cover and let simmer for 15 minutes until ingredients are soft.
    3. Transfer the softened ingredients into a high-speed blender. Add nutritional yeast and puree until smooth.
    4. Pour the soup into a saucepan. Add the coconut milk, pepper, ground dill or caraway seed, mustard, and broccoli. Mix together and cover over medium heat until the broccoli is tender.
    5. Pour into a bowl. Top with shredded chicken and sourdough if desired.
    6. Enjoy!


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