I never even knew cheese and broccoli soup was a thing until we made it one fateful home-ec class. Broccoli – the second least palatable of the vegetables after cauliflower (no offence broccoli, – I love you now), blended into soup… “how appetizing” – thought 16-year old me. I was so wrong. I guess cheese makes everything better.
With such a push to incorporate more sustainable eating practices into our lives, finding alternatives for animal-based staples is a must. But worry not, no vegan “cheese” was used in this recipe (I try not to judge, and I appreciate veganism/dairy-free is a choice/necessity for many reasons, but if it’s for health – let’s not pretend that it’s actually healthier than the regular stuff, or even half as tasty). Instead, I called on a much-loved staple of mine – nutritional yeast.
Before you turn up your nose – I know “yeast flakes” doesn’t sound particularly appetising, nor could it ever replace cranberry Wensleydale with a glass of red. I’m not that far removed. But really – how have we slept on this stuff so long? Nutritional yeast, for those who are blissfully unaware of this cheesy gold dust, is a vegan-friendly, inactivated yeast that is known for it’s nutty, cheesy flavour. It provides a “umami”(a.k.a savoury) flavour to dishes that we often turn to salt for – but with far less sodium. It’s often fortified with B12, providing a rare non-animal source, perfect for adding into vegan diets. However, vegan or not, this is a fantastic staple seasoning anyone should have in their kitchen. It’s naturally loaded with B-vitamins, iron and potassium, contains no saturated fat and far fewer calories than regular cheese. Plus, for all my protein buffs out there who still aren’t convinced, per 100kcal, it contains double the protein of regular cheese (or 9g per 2 tbsp). So, there.
Anyway, with my ode-to-nutritional-yeast over and done with – onto the recipe.
This took some experimenting, but it was so worth it. Honestly, I prefer it to the traditional recipe. If you’re vegan, lactose-intolerant or allergic to dairy, or just like trying new things – this divine cheese and broccoli soup is for you.
Along with the broccoli, this recipe provides the perfect opportunity to use up any other green veg you have lying around. I’ve tossed in kale before, which was divine. Another time I used some garden peas. I considered adding sprouts in once, but wasn’t sure if that was a step too far. Anyway, the skies the limit.
Feel free to blend this soup if you prefer, but in the words of will.i.am, I like ’em chunky.
While you’re here, take a look at some of my other plant-based recipes, such as my Creamy Basil Pesto, or “Cheesy” Kale Crisps!
Plant-Based Cheese & Broccoli Soup
Course: Starter, Main, SoupsDifficulty: Easy4
servings10
minutes30
minutesThis is the perfect vegan and dairy-free alternative to cheese & broccoli soup. As we welcome back chillier weather, this soup promises to hit the spot. My perfect comfort meal!
Ingredients
1 onion, diced
3-4 garlic cloves
1 large head of broccoli (including stalks), chopped to preferred size
1/2 litre vegetable stock
1 can coconut milk (full or reduced fat to preference)
1.5 cups (90g) nutritional yeast – this is a rather hefty amount, but I like it cheesy! Feel free to adjust!
1/2 tsp ground mustard
2.5 tsp tumeric
2.5 tsp paprika
1-1.5 tsp salt
2 tbsp all-purpose or cornflour to thicken
~400ml milk of choice (I used almond)
Directions
- In a large saucepan or stockpot, cook off the garlic and onions for around 5 minutes.
- Add the broccoli, stock and coconut milk and bring to a boil until the broccoli has softened. Reduce to a gentle simmer.
- Season to taste with nutritional yeast, mustard, spices, salt and pepper. In a separate bowl, whisk together the flour and milk, and add to the soup. Stir to thicken.
- Add any remaining vegetables for a final 5 minutes of cooking.
- Serve immediately, or allow to cool and store in an airtight container in the fridge for up to 3 days. This could also be frozen for up to a month.
