Easy to make broccoli cheese soup (vegan style), in an Instant Pot or stovetop.

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Ingredients:

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• olive oil

• 1/2 onion, diced

• 2 garlic cloves

• 6 cups chopped broccoli (if using frozen, reduce milk to 2 cups)

• 16 oz vegetable broth

• 2 1/2 cups oat milk (any milk substitute will work - almond, rice or coconut milk)

• 1 1/3 cup canned coconut milk (must be coconut milk, using the thick portion)

• 1/3 cup nutritional yeast

• dash of paprika

• 1/2 teaspoon turmeric

• dash of salt

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Directions:

 

1. Lightly coat the bottom of the Instant Pot or stock pot (for stove top cooking) with olive oil.

2. Cook onions and garlic for about 4 minutes.

3. Add broth, milk substitute, canned coconut milk, and broccoli, bring to a simmer.

4. Instant Pot: add nutritional yeast and all spices, stir and place lid on Instant Pot and cook SOUP for 1 hour.

4. Stove top: simmer or boil, until broccoli is soft, stir often. Then reduce heat and add nutritional yeast and spices, let simmer for 10 minutes. 

5. Make a rue by whisking together 2 tablespoons of all-purpose, gluten free flour and 4 tablespoons of oat milk (or milk substitute), this should be THICK.

6. Instant Pot: make sure the Instant Pot has all the pressure released (if necessary) and then add the rue, stirring until the soup is your desired thickness.

6. Stove top: add the rue and stir until the soup is your desired thickness.

7. Serve with a sprinkling of shredded dairy free cheese (*Daiya or Violife).

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Servings: 3 (2 cups per serving)

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Allergy free from:

Gluten

Wheat

Dairy*

Nuts

Fish

Egg

Soy