Serves a Party of 4
As the cravings of a cozy lunch continue, I recently put together the coziest and creamiest of soups with this broccoli and cheddar style.
30 minutes in the kitchen and this recipe was ready to go and has been my lunch for 4 whole days now – and all I took was first simmering a yellow onion, garlic, celery, carrots, and gold potatoes in a few cups of veggie broth to eventually be blended into a creamy broth.
After making the broth, I simply added in a chopped head of broccoli, fresh rosemary, vegan shard cheddar shreds by Parmela Creamery, and a pinch of salt and pepper creating one of the most satisfying lunches I’ve had in a while.
Ingredients:
- 1 Head of Broccoli
- 1 Yellow Onion
- 4 Cloves of Garlic
- 4 Carrots
- 4 Ribs of Celery
- 5 Small Golden Potatoes
- 5 Cups of Veggie Broth
- 1/2 Cup of Oat Milk
- 1 Lemon
- 1/4 Cup of Nutritional Yeast
- 1/4 Cup of Sharp Cheddar Shreds
- 1 Tablespoon of Finely Chopped Fresh Rosemary
- Pinch of Salt and Pepper (to taste)
Begin by chopping the onion, garlic, carrots, celery, and potatoes, then add them to a pot with your 5 cups of veggie broth.
Bring the veggies to a slight boil until tender, then transfer them to a high speed blender and pulse until you have a creamy broth.
Add the broth back into the pot along with the chopped head of broccoli, squeezed lemon juice, oat milk, cheddar shreds, rosemary, salt and pepper and let it simmer on medium-low heat for up to 10 minutes.
To plate, add soup to a bowl and top with additional chopped rosemary and some cheddar shreds.
Plant Sugar Kitchen 