Vegan Broccoli Cheeze Soup

The grocery store next to our house makes the best homemade sourdough bread bowls.  After buying the bread bowls I knew I had to make broccoli soup, especially on a cold, rainy day.  I wanted to make the soup extra cheezy so I added my vegan nacho sauce to go into the soup.  Below are both of the recipes :

Vegan Broccoli Cheeze Soup

1 tablespoon of butter, melted

1/2 of a large onion, diced

1/4 cup of butter, melted

1/4 cup of flour

Cream from one can of coconut milk (the cream that collects on the top of the juice)

1 32 ounce container of vegetable stock

1 1/2 cups of broccoli, finely chopped without stems

1 1/2 cups of carrots, peeled and finely chopped

1 cup of vegan nacho sauce (see recipe below)

1 tablespoon of nutritional yeast

1 teaspoon of oregano

Pink Himalayan salt to taste

1. Sauté 1 T of melted butter with the diced onions until translucent.
2. In a large pot, melt 1/4 cup of butter and slowly whisk in flour.  Stir for 3 - 4 minutes.
3. Slowly whisk in coconut cream and veggie broth to the large pot, simmer for 20 minutes.
4. Add onions, broccoli and carrots, simmer until the broccoli and carrots are tender, about 25 - 30 minutes.
5. Add nutritional yeast, oregano and nacho sauce, giving it a good mixing.
6. Salt to taste and serve.

Enjoy!

Vegan Food Flip

Sometimes I'll double the nacho sauce so I can make nachos another day, it's so delicious.  Below is the recipe for the nacho sauce :

Vegan Nacho Cheeze Sauce

2 medium potatoes, peeled and diced

3 carrots, peeled and chopped

1/2 cup of nutritional yeast

1/3 cup of olive oil

1/3 cup of water

1 Tablespoon of lemon juice

1 1/2 teaspoons of Himalayan pink salt

1. Boil carrots and potatoes until softened.
2. Once softened, drain and add to blender.
3. Add all ingredients into a blender and blend until smooth.

***Cheeze - vegan cheese substitute =)