Vegan Broccoli and Cheese Soup

Vegan Broccoli and Cheese Soup

"I hope that in this year to come, you make mistakes. Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re doing something." ~Neil Gaiman

I shared this quote in my newsletter this week, and I think it’s going to be my guide for 2017. Heck, I might even frame it for my office! I tend to shy away from things if I don’t think I can do them well, and this quote reminds me to take more risks in the year to come. My goal list tends to be pretty lofty at the start of each year, but I’m also not too hard on myself if I only complete a portion of them, which is usually the case. Seeing as it’s the new year, I thought it might be fun to update you on what we’ve been up to so far and what some of our goals are.

Ingredients

  • 1 1/4 cups (190 g) diced peeled yellow or red potatoes
  • 1 1/4 cups (190 g) diced peeled yellow or red potatoes
  • Heaping 1/3 cup (55 g) diced peeled carrots*
  • Heaping 1/3 cup (55 g) diced peeled carrots*
  • 2 tablespoons (6 g) nutritional yeast
  • 2 tablespoons (6 g) nutritional yeast
  • 2 tablespoons (30 mL) refined coconut or grapeseed oil**
  • 2 tablespoons (30 mL) refined coconut or grapeseed oil**
  • 2 1/2 tablespoons (37.5 mL) water
  • 2 1/2 tablespoons (37.5 mL) water
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fine sea salt
  • 1 medium (4 g) garlic clove
  • 1 medium (4 g) garlic clove
  • 1/2 teaspoon (2.5 mL) white wine vinegar
  • 1/2 teaspoon (2.5 mL) white wine vinegar

Ingredients

  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 medium (350 g) onion, diced (2 heaping cups)
  • 1 medium (350 g) onion, diced (2 heaping cups)
  • 3 medium (13 g) garlic cloves, minced
  • 3 medium (13 g) garlic cloves, minced
  • 1 cup (120 g) chopped celery
  • 1 cup (120 g) chopped celery
  • 5 to 6 cups (350 g) chopped broccoli florets
  • 5 to 6 cups (350 g) chopped broccoli florets
  • 1 1/2 cups (225 g) chopped Yukon Gold potatoes (about 2 medium)
  • 1 1/2 cups (225 g) chopped Yukon Gold potatoes (about 2 medium)
  • 3 cups (750 mL) low-sodium vegetable broth
  • 3 cups (750 mL) low-sodium vegetable broth
  • 2 tablespoons (6 g) nutritional yeast
  • 2 tablespoons (6 g) nutritional yeast
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice, or to taste
  • 1 1/2 teaspoons (7.5 mL) fresh lemon juice, or to taste
  • Fine sea salt, to taste (I use 1/2 teaspoon)
  • Fine sea salt, to taste (I use 1/2 teaspoon)
  • Freshly ground black pepper, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste*
  • 1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste*

Ingredients

  • Pan-Fried Garlic Croutons (use gluten-free bread if necessary)**
  • Pan-Fried Garlic Croutons (use gluten-free bread if necessary)**
  • Smoked or sweet paprika
  • Smoked or sweet paprika
  • Fresh minced parsley
  • Fresh minced parsley
Read the whole recipe on Oh She Glows