A perfect cold weather plant-based meal is not only super creamy and delish but also makes you feel all warm and fuzzy inside. No seriously! A simple recipe medley of veggies, cashew milk, Violife cheese and other spices and seasonings makes this a great hearty lunch or light dinner. Pair it with bread-rolls, crackers, a salad or even top with sliced avocado and this instantly becomes a go-to fave.

PLANT-BASED INGREDIENTS

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Homemade Plant-Based Broccoli Cheddar Soup!

Recipe by TeetotheCourse: SoupsCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

156

kcal

Pressure Cooker Meals

Ingredients

3 medium broccoli florets chopped – about 3 cups ( you can also chop up the stalk for more fiber)
3 red potatoes (or whichever you prefer) peeled and chopped into medium size chunks
4 carrots chopped
2 celery ribs
1/4 cup of chopped onion
1 teaspoon each of garlic powder, onion powder, black pepper
1 tablespoon of Cajun Spice (you can use sea salt instead)
2 cups of vegetable broth (low sodium)
2 cups of cashew milk
1 cup of water (filtered)
2 tablespoons of nutritional yeast
3/4 bag of Violife Cheddar Shreds

Directions

Set aside 1 cup of broccoli florets and place all the rest of the chopped veggies into pressure cooker or stockpot of your choice.
Add liquid ingredients and seasonings and set pressure cooker to soup setting with top down.
Open after 15 minutes, use a hand blender to emulsify ingredients.
Add the florets that we’re set aside and then cook for 10 more minutes with top off stirring occasionally.