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Vegan Creamy "Cheesy" Broccoli Soup Keto and Gluten Free

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This is a super easy and very fast soup to make. Highly nutritious.
3 1/2 cups Veggie Stock
2 tbs olive oil
1 medium onion diced
3 cloves of garlic chopped
6 cups of chopped broccoli
3 carrots medium sliced

1 package of Silken Tofu
1 tbs lemon juice
5 tbs nutritional yeast
1 tsp mustard
1/2 cup of veggie stock

In a pot over medium high temp add two tablespoons oil. Add onion and saute for 3-5 minutes until it becomes translucent. Add cloves of garlic chopped fine. Saute 1 minute more. Add chopped broccoli and carrots stir it up. Add 3 1/2 cups of veggie stock and boil. Reduce to simmer for 20 minutes. Blend until smooth. Add the cheese sauce and stir until smooth. Dish it up and add chopped parsley to garnish.

Make cheese sauce:
Take silken tofu add to blender. Add lemon juice, 3 tablespoons of nutritional yeast, 1 tsp of mustard and 1/2 cup of veggie stock and blend. Once smooth add two additional tablespoons of nutritional yeast. Blend again. Reserve until soup is ready to blended.