Dinner/ Lunch

Broccoli-Cheese Soup – Very Low Dairy

If you’re a recovering cheese freak, this is your soup. Back when I ate cheese like its own food group, broccoli-cheese soup was a dream lunch. And it felt healthy because, hey, broccoli was the first word in the title.

But I flew too close to the sun over the years with my dairy consumption, and now I’m lactose intolerant. I can have a bit of Parmesan, and that’s about it.

And here’s where this soup is a Viking. It manages to hit all the creamy, cheesy notes of the classic with only a fraction of the dairy. It’s thickened with almond milk and potatoes. It’s cheesed with nutritional yeast and a chick-sized fistful of Parmesan. And otherwise, it’s just veggie stock and a whole lotta broccoli.

Broccoli-cheese soup can finally deliver on its health promises!

This recipe is loosely based on the Running with Real Food post Creamy and “Cheesy” Vegan Broccoli Soup. I bet that one is good too, but I subbed half the nooch for parm and a cup of almond milk for potatoes.

Peel your potatoes or don’t, it’s all getting blended. Just nuke this soup or heat it on the stovetop for a truly dreamy lunch.

P.S. – I sometimes add 1 teaspoon of hemp powder per bowl to up the protein.

Broccoli-Cheese Soup – Very Low Dairy

Print Recipe
Serves: approx. 6 Cooking Time: 25 mins.

Ingredients

  • 2 Tbsp. coconut oil
  • 1 medium onion, diced
  • 3 garlic cloves, grated on Microplane
  • ½ tsp. sea salt
  • Pepper to taste
  • 1 tsp. Dijon mustard
  • 1 ½ cups unsweetened almond milk
  • 2 ½ cups veggie broth
  • 1 large russet potato, thinly sliced, preferably organic
  • 12 oz. bag broccoli florets
  • ½ cup nutritional yeast
  • 1 Tbsp. lemon juice
  • ½ cup loosely-packed Parmesan, grated on a large grate

Instructions

1

COOKING DAY – Heat oil in large pot or Dutch oven on stovetop over medium heat. Add onion, sauté until translucent. Add garlic, salt, pepper and Dijon. Sauté briefly.

2

Add almond milk, stock, broccoli and sliced potatoes. Put on lid and simmer for about 20 mins., until the broccoli and potatoes are very tender.

3

Remove from heat and stir in nutritional yeast and lemon juice. Blend completely with immersion blender or blend in batches in regular blender. Return to pot.

4

Sprinkle Parmesan over top and allow to melt for a couple minutes. Stir or whisk to incorporate. Taste for seasonings.

5

Allow to cool to room temperature, package into containers and refrigerate. Lasts in fridge for 5 days or freezer* for 3 months.

6

SERVING DAY – Reheat in microwave or on stovetop, defrosting if necessary.

Notes

Disclaimer – I’ve never frozen this soup. It’s too good, and we always eat it all. I’ve always planned to test it in the freezer. I don’t see why it wouldn’t freeze well, but I haven’t experienced it firsthand.

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