It’s finally fall! That means soup, slow cookers, and all those other foods I love that scream fall and winter. Enter broccoli and cheese soup 🙂
I’ll admit that for a while, I stayed away from creamy and rich soups. They were often loaded with dairy or wheat to act as thickeners. But I’ve finally found a simple way to mimic the flavor or cheese without the dairy!
The secret? Nutritional yeast! Nutritional yeast has been an underground vegan superfood for some time. But I’m surprised to hear it hasn’t been used that much in Paleo recipes.
Whether or not you follow a paleo diet, vegan diet, or other meal plan, nutritional yeast is actually a very healthy and affordable addition to consider making in your diet. Rich in B vitamins and other trace minerals, it adds a nutty and cheesy flavor to a variety of dishes. Read more about nutritional yeast here!
Okay, on to today’s recipe. Basically, this creamy, cheesy, broccoli soup honestly tastes as good as it looks. Serve it with a salad for a light lunch or as a veggie and fiber-packed starter to a main course.
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- 2 pounds fresh broccoli cut into florets
- 2-3 cups water
- 2 cups white potatoes peeled and chopped into 1 inch pieces
- 1 cup baby carrots chopped into small pieces
- 1/3 cup olive oil
- 3/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp pink Himalayan salt
- 1/4 cup arrow root powder optional; see instructions
Ingredients
For the soup
For the sauce
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- Steam the potatoes and carrots until well cooked and tender. Drain and blend in a high speed blender with other ingredients until smooth and creamy. If the sauce is too thick, add 1-2 tbsp of water at a time.
- Steam the broccoli until tender. Drain water, but reserve to act as a sort of broth. Add cheese sauce to broccolli and enough broccoli broth until the soup reaches the desired consistency. Bring to a boil, then simmer for 20-30 minutes. Enjoy!