Cheddah Broccoli Soup

Standard

Because there’s not actually real cheddar in this soup and even if there was, my Boston accent would pronounce it this way.

This “cheddah” soup is legit. I doubt ANYONE could taste the difference if I gave them a bad-for-you, sodium-riddled dairy version and paired it against this one. And this one’s got a teensy amount of salt, homemade veggie broth, fresh organic vegetables and that infamous Daiya cheese wedges.

I don’t know what in the hell Daiya did to make their cheese wedges so damn delicious, but it’s downright addictive. I was never a huge fan of their shredded cheeses, but their wedges are unreal. The flavors are somewhat similar, but the texture, consistency and melt-ability are indescribable. If you’re newly vegan and finding the transition to life without cheese difficult (I faced the same dilemma), then you MUST try this cheese. Trust me.

5 cups vegetable broth

4 cup finely chopped broccoli florets

1 package cheddar Daiya cheese wedges, shredded (or 2 cups of your fave vegan cheese shreds)

2 carrots, grated

2 cups coconut milk

1 yellow onion, chopped

1/3 cup whole wheat flour

1/4 cup olive oil

1 tbsp nutritional yeast

1 tsp sea salt

1/4 tsp black pepper

1 cayenne pepper, minced

  • In a large saucepan, cook onion and cayenne pepper in olive oil over medium heat for 7-8 minutes
  • Add flour, salt and black pepper and stir together for 1 minute
  • Add veggie broth, coconut milk and nutritional yeast and bring to a boil
  • Reduce to a simmer and let cook for 20 minutes
  • Add broccoli and carrots and cook at medium heat for 15-20 more minutes
  • Pour half of coup into a blender and pulse until creamy
  • Return all contents to medium heat, add cheese and cook on medium heat for 5-7 more minutes, or until cheese is fully melted

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