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A New Favorite!!! This recipe is delicious and the cheezy flavor is really cheezy thanks to the right combination of veggies with nutritional yeast. Eat this soup and take advantage of all of broccoli’s health benefits: cancer prevention, anti-inflammatory and heart health. However, if you are suffering from Crohn’s Disease, you may want to avoid this recipe since nutritional yeast can be problematic for that illness. For everyone else, we hope you thoroughly enjoy this wonderful soup. PS: The recipe is posted at the end of the video and below in the Comments.


Lilia Lopez says:

I made a soup like this a while back and used butternut squash as the base for the cheeze sauce, but I hadn't thought of adding mustard! I'll have to try it the next time I make it.

Sherree Tedder says:

I'm not a big soup person BUT…..I just made this and had a bowl…and it is seriously amazing!!!!!! Thank You for posting.

Terra Peterson says:

Love your videos!!! Keep making them! Definitely going to make this!

Limell Lawson says:

Looks delicious! Going to make this.

Happy Vegan Couple says:

Recipe for Cheezy Broccoli Soup

Prepared by the Happy Vegan Couple
“Cheezy” Broccoli Soup
[Use organic ingredients where possible]

“Cheezy” Sauce Ingredients
1 cup of diced red or yellow potatoes ¼ cup diced carrots
¼ cup diced yellow or red onion (red has more nutrients)
1 cup broth from cooking veggies ½ cup cannellini beans
6 tbsp nutritional yeast 1 tbsp lemon juice ½ tsp salt
½ tsp garlic powder 1 pinch paprika
Place potatoes, carrots and onions in a pot. Add enough water to bring veggies to a boil and cook for about 15 minutes until tender. Once cooked, drain the veggies and save the broth. Place the veggies in your blender and add 1 cup of the leftover broth. Add the remaining sauce ingredients and blend until smooth. Leave sauce in blender while you move on to prepare the broccoli soup.

Broccoli Soup Ingredients
4 cups broccoli florets 1 diced carrot ½ cup diced yellow or red onion
2 diced garlic cloves 1 tsp mustard fresh ground black pepper to taste
1 cup unsweetened almond milk
2 ½ cups low sodium veggie broth or water

In a large soup pot, saute the onion in a bit of veggie broth. Once it starts getting tender, add the garlic and saute a bit more. Next add broccoli and carrots with 2 ½ cups of veggie broth or water. Cover and cook on medium heat for about 8 minutes until the broccoli is bright green and slightly tender. Don’t overcook and make the veggies too soft. Remove from heat and take out about 2 cups of the soup veggies and add them to the cheezy sauce in your blender. Blend this up for about a minute. Now add the almond milk, mustard, and pepper and blend about 30 seconds to mix. Once blended, pour the blender contents into your soup pot with the rest of the veggies you left in the pot. Place your soup pot back on the stove and cook on low heat for about 5 minutes. Enjoy!

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