Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

Ingredients:

• 2 - 3 tbs vegan butter

• 3 cups broccoli, roughly chopped

• 1 cup shredded carrots

• 2 - 3 Yukon golden potatoes, diced

• 1 yellow onion, diced

• 3 - 4 cloves garlic, minced

• 1 15 oz can unsweetened coconut milk

• 3 ½ cup veggie broth

• 2 handfuls vegan Cheddar cheese

• 2 - 3 tbs nutritional yeast

• ¼ cup chickpea flour

• Garlic powder

• Onion powder

• Smoked paprika

• Dill

• Salt

• Black pepper

Directions:

Melt the vegan butter in a large pot over medium heat.

Add the diced onion and minced garlic, sauté until the onion is translucent.

Add the diced potatoes, shredded carrots, and chopped broccoli to the pot. Stir well.

Pour in the veggie broth and bring to a boil. Reduce heat and let it simmer until the vegetables are tender.

Stir in the coconut milk, vegan Cheddar cheese, and nutritional yeast.

In a small bowl, mix the chickpea flour with a little water to form a paste. Add this to the soup to thicken it.

Season with garlic powder, onion powder, smoked paprika, dill, salt, and black pepper to taste.

Simmer for a few more minutes, stirring occasionally, until the soup reaches the desired consistency.

Serve hot.