How To Make Homemade Plant-Based Broccoli Cheddar Soup!
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.
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Homemade Plant-Based Broccoli Cheddar Soup!Course: SoupsCuisine: American
Pressure Cooker Meals
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
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.
- Cook time may vary slightly depending on what you are cooking in. This recipe’s time is based on cooking in a pressure cooker.
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