Now that September is coming to an end and cooler weather is starting to roll in, soup and chili season is finally upon us. This vegan potato, broccoli, and cheeze soup is a great first soup for the year. It is best served with a crunchy bread that can be dipped into it. 

I like to take french bread or ciabatta bread and cut it in half. Then I mix olive oil, balsamic vinegar, and spices (minced garlic, paprika, crushed rep pepper, oregano, and parsley) and coat on the bread. I cook it on 400 and then do a quick broil to make it extra crunchy. 

The soup is fairly sustainable and can be made with fresh russet potatoes, carrots, and a head of broccoli. However, it does require almond milk, vegetable broth, and vegan cheese which may require some packaging. I prefer the Follow Your Heart brand for the cheese, but any vegan cheese should suffice. The vegan cheese and vegetable broth can cause this dish to be high in sodium. For lower sodium, buy unsalted vegetable broth.

Feel free to share to your Pinterest for later and like and comment if you tried and liked it. 

Vegan Potato, Broccoli, and Cheeze Soup

Yield: 5 servings

Prep time: 15 minutes

Total time: 35 minutes

Ingredients

Russet potato | 1 - 2, cubed

Carrots | 4 - 5 medium sized, julienned

Broccoli | 1 head, cut into florets

Vegan cheese | 1-2 cups, based on preference

Olive oil | 2 tbsp

Flour | .5 cup

Vegetable broth | 3.5 cups

Almond milk | 3.5 cups

Black Pepper | to taste

Directions

1. Cut the veggies.

2. Heat olive oil over medium heat. Add flour and stir in. Add more olive oil if flour is not covered. 

3. Add the almond milk and vegetable broth and stir in with the clumps. Bring to boil.

4. Add veggies and simmer for 15 - 20 minutes until a fork goes easily through the veggies.

5. Pour half of the mixture into a blender and blend until smooth. Then add back to the pot.

6. Mix in cheese and black pepper to taste. If the soup is not thick enough, add a little bit more flour.

7. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 227 | Fat: 15 g | Saturated Fat: 7 g | Cholesterol: 0 mg |

Sodium: 657 mg | Total Carbs: 24 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 3 g