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Broccoli "Cheese" Soup
3 ingredients are all it takes to make a delicious vegan version of one of our most popular soups, Broccoli Cheddar. Use this as a base recipe for any style soup, possibly with leftover cooked asparagus, cauliflower or carrots.
Ingredients
- 4 cups (960 ml) vegetable stock [or or your stock preference]
- 4 cups (450 g) broccoli, steamed florets
- 1 cup (110 g) Vegan Parmesan Cheese
Directions
- Place all the ingredients into the Vitamix container in the order listed and secure the lid.
- Select the Hot Soup program or the lowest variable speed setting. Start the blender, quickly increase to its highest speed and blend for 5 minutes and 30 seconds or allow the machine to complete its programmed cycle.
Chef's Notes
- The cashew, hemp, and nutritional yeast mixture replace the traditional cheddar cheese in this recipe for a creamy finish in a soup so delicious you won't miss the cheddar cheese. If you don't want to make it separately, just add all the ingredients in the blend container with the soup ingredients.
- This hearty soup is versatile and delicious as a dairy-free lunch or a fiber-filled dinner.
Ingredients
- 4 cups (960 ml) vegetable stock [or or your stock preference]
- 4 cups (450 g) broccoli, steamed florets
- 1 cup (110 g) Vegan Parmesan Cheese
Directions
- Place all the ingredients into the Vitamix container in the order listed and secure the lid.
- Select the Hot Soup program or the lowest variable speed setting. Start the blender, quickly increase to its highest speed and blend for 5 minutes and 30 seconds or allow the machine to complete its programmed cycle.
Chef's Notes
- The cashew, hemp, and nutritional yeast mixture replace the traditional cheddar cheese in this recipe for a creamy finish in a soup so delicious you won't miss the cheddar cheese. If you don't want to make it separately, just add all the ingredients in the blend container with the soup ingredients.
- This hearty soup is versatile and delicious as a dairy-free lunch or a fiber-filled dinner.