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Chef Verde
about 5 hours ago

Creamy Vegan Cheddar Broccoli Soup with Kale (Plant-Milk, Dairy-Free, Nut-Free, High-Protein)

Creamy Vegan Cheddar Broccoli Soup with Kale (Plant-Milk, Dairy-Free, Nut-Free, High-Protein)

Recipe Details

Author Paolo Peralta
Prep Time 10 minutes
Cook Time 30 minutes

Summary

A silky, dairy-free broccoli “cheddar” soup made with oat milk, vegan cheddar, miso, and nutritional yeast, finished with ribbons of tender kale. Comfortingly rich and savory without coconut or nuts.

Instructions

  1. 1

    Sauté the aromatics: In a large pot, melt the vegan butter. Add diced onion and minced garlic; cook until soft and fragrant.

  2. 2

    Add broccoli and seasonings: Stir in broccoli florets, dried thyme, paprika, salt, black pepper, flour, and nutritional yeast; toss to coat.

  3. 3

    Pour in liquids and simmer: Add oat milk, miso paste, and vegan oyster mushroom sauce. Bring to a gentle simmer and cook until broccoli is tender.

  4. 4

    Blend: Use an immersion blender to lightly or fully blend to your desired creaminess.

  5. 5

    Add cheddar and kale: Stir in vegan cheddar until melted, then add chopped kale and simmer 2–3 minutes until wilted.

  6. 6

    Finish: Stir in lemon juice, taste, and adjust salt and pepper as needed.

Ingredients

  • 4 cups broccoli florets
  • 1 small onion (diced)
  • 3 to 4 cloves garlic (minced)
  • 2 cups kale (chopped)
  • 3 cups oat milk (unsweetened)
  • 1 tablespoon vegan oyster mushroom sauce
  • 1 tablespoon lemon juice
  • 1 cup BetterFoods vegan cheddar (shredded)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon miso paste (white or yellow)
  • 2 tablespoons vegan butter
  • 1 tablespoon flour
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • pinch turmeric (optional, for color)
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