Vegan Broccoli Cheese Soup (High Protein, GF)
Creamy, healthy, cheese and broccoli soup--with no milk or cheese! Chickpea flour creates the creamy base in this high protein (12.7 g per serving) vegan soup.
Servings: 6 servings
Equipment
- 1 large saucepan
- 1 whisk
Ingredients
- 1 large head broccoli
- 7 cups water, divided
- 1 1/3 cups chickpea flour (sifted if lumpy)
- 1/2 cup nutritional yeast
- 2 tablespoons tomato paste
- 1 tablespoon onion powder
- 1 teaspoon garlic power
- fine sea salt and ground black pepper
- 1 teaspoon Dijon mustard (or mustard of choice)
- 2 teaspoons fresh lemon juice (or more, as needed)
Instructions
- Cut off the broccoli florets; reserve the stems for another use. Finely chop the florets and set aside.
- In a medium bowl, whisk together the chickpea flour and 1 and 1/2 cups (355 mL) water until blended. Add the nutritional yeast, tomato paste, onion powder, 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper until blended.
- Add the chickpea mixture and the remaining water to a large saucepan, whisking until smooth. Bring to a low boil over high heat, whisking along the way.
- Reduce the medium-low and cook, whisking occasionally, for 4 to 6 minutes longer until thickened. Whisk in the mustard.
- Add the broccoli to the soup, cover, and reduce heat to low. Cook for 10 to 15 minutes longer until the broccoli is tender. Add the lemon juice, as well as more salt and pepper, to taste.
- Ladle into bowls and serve!
Notes
Storage: Store the cooled soup in an airtight container in the refrigerator for up to 6days or the freezer for up to 6 months.
Cauliflower Variation: Prepare as directed but use an equal amount of cauliflower in place of the broccoli.
Nutrition
Serving: 11 serving (about 1 1/3 cups) | Calories: 150kcal | Carbohydrates: 22.9g | Protein: 12.7g | Fat: 1.8g | Saturated Fat: 0.3g | Sodium: 303.4mg | Fiber: 7.5g | Sugar: 5g