This recipe is a family favourite! It's a plant-based, vegan soup that is full of nutrient packed veggies. The added nutritional yeast is the perfect compliment, making it taste like cheddar soup, without the cheddar!
This easy to make recipe is great for meal-prep for the week. It's also that perfect rainy day meal. Check it out below!
Ingredients
2 tablespoons extra-virgin olive oil, more for drizzling
1 small yellow onion, diced
½ cup chopped celery (don't over do it on the celery or else it will take over the soup!)
â…“ cup chopped carrots
1 lb. broccoli, stems diced, florets chopped
1 small yukon gold potato, diced (1 cup)
4 garlic cloves, minced
3-4 cups vegetable broth
1 cup oat milk
2 cups of cauliflower
1½ teaspoons apple cider vinegar
1/2 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 teaspoon sea salt
freshly ground black pepper
1/2 cup Nutritional yeast
1 cup-peas (frozen peas work as well).
Instructions
Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and pepper and sauté until softened, about 10 minutes.
Add the potatoes, and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft.
Add the broccoli and cauliflower florets and oat milk. Continue to let it simmer for 10 mins.
Meanwhile, place the sourdough bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
Transfer 2 cups of soup to the blender and add the nutritional yeast, apple cider vinegar, and mustard, and blend until creamy.
Then add the 2 cups of blended soup back in. (This works amazing with help thicken up the soup). NOTE: If the soup is not thick enough then feel free to do this again.
Leave the soup chunky or blend with a hand blender or in batches in the blender).
Add 1 cup of frozen or fresh peas.
Add dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.
NOTE: make this gluten-free by omitting the sourdough bread crumbs or using gluten-free bread instead!
Let us know how you did! What's your favourite soup on a rainy day?