When I first made the switch to following a gluten and dairy free diet, I was worried my meals would be just plain old boring food with no flavour. Boy was I wrong. There are so many tasty, delicious, healthy options out there and this soup is hands down one of my absolute favourites!
I never would have thought that broccoli cheddar soup could be so cheesy, creamy and filling, yet SO healthy. You’d never believe that it’s a low-calorie meal full of veggies, fiber and protein, with NO cheese! The nutritional yeast is an incredible replacement to give it a nice creamy, cheesy flavour without adding dairy. Nutritional yeast is full of protein, vitamins and minerals, especially vitamin B12 – making it a perfect addition to meals for those with nutrient deficiencies like me. 🙂
This simple pot of soup is an easy, fairly cheap way to get all kinds of essential nutrients in your body, in just one bowl.
Gluten free, dairy free, vegan.
Total Time Required
Makes about 4 servings
- 1 box vegetable broth
- 1 head cauliflower, cut into small pieces
- 1 head broccoli, cut into small pieces
- 2 carrots, sliced
- 1 can organic northern white beans
- 3/4 cup almond milk (or coconut milk, or any other non-dairy milk you prefer)
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp thyme
- salt & pepper
- In a large pot, add the cauliflower and 1/2 the carton of vegetable broth. Cover and cook until cauliflower is tender, about 12-15 minutes.
- Once cauliflower is tender, blend the cauliflower (I used a food processor – you can also use a regular blender in batches or an immersion blender in the pot). Pour puree back into pot.
- Add the remaining vegetable broth, broccoli, carrots, garlic powder, thyme, salt & pepper to the cauliflower puree. Stir, cover and simmer until broccoli is tender, about 5-7 minutes.
- While the soup is cooking, rinse and drain the can of white beans. Soak for 5 minutes, rinse and drain again (this helps remove a lot of the salt!). Blend beans with 1/2 cup almond milk (or non-dairy milk).
- Once broccoli is tender, add the blended beans, as well as 1/4 cup almond milk (or non-dairy milk) to the soup.
- Add 1/2 cup nutritional yeast and stir to combine.
- Allow to cool (slightly) before serving.
If the soup is too thick, just add another 1/4 cup almond milk (or non-dairy milk).
If the soup is too thin, simply continue to simmer on stove until desired consistency is reached.