
‘Cheesy’ Broccoli Soup 4 people Prep: 10 minutes Cook: 25 minutes Vegetarian Warm up from the inside out with this veggie packed, creamy broccoli soup. Entirely vegan, the nutritional yeast gives a lovely ‘cheesy’ taste that is unlike nothing else, so yum! Made with Organic Oat Creamy Ingredients 1 Tbsp olive oil / vegan butter 1 small onion, diced 2 cloves garlic, minced 2 medium carrots, diced 3 cups broccoli florets 1 cup peas 3 cups vegetable broth 1/4 cup flour 1 cup PureHarvest Organic Oat Milk 1 medium potato, peeled and diced 1/4 cup nutritional yeast 1 tsp dijon mustard 1/2 tsp turmeric 1/2 tsp smoked paprika salt & pepper to taste 1 Tbsp lemon juice Instructions Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots, and sauté for 3–4 minutes until softened. Add the flour, diced potato, vegetable broth, turmeric and smoked paprika. Bring to a boil, then lower the heat and simmer for 15 minutes, until vegetables are soft. Add broccoli and peas and swimmer for 5 more minutes. Stir in oat milk, nutritional yeast, Dijon mustard. Transfer a few ladles of the soup into a separate pot and blend with immersion blender (or transfer to a blender) and then add back into the soup to create a thick, creamy texture while keeping some chunks. Season with salt, pepper, and lemon juice to taste. Serve warm with crusty bread or toasted seeds on top. Share this recipe Print recipe

‘Cheesy’ Broccoli Soup

4 people
Prep: 10 minutes
Cook: 25 minutes

Vegetarian

Warm up from the inside out with this veggie packed, creamy broccoli soup. Entirely vegan, the nutritional yeast gives a lovely ‘cheesy’ taste that is unlike nothing else, so yum!

Made with: Organic Oat

Creamy

Ingredients

1 Tbsp olive oil / vegan butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
3 cups broccoli florets
1 cup peas
3 cups vegetable broth
1/4 cup flour
1 cup PureHarvest Organic Oat Milk
1 medium potato, peeled and diced
1/4 cup nutritional yeast
1 tsp dijon mustard
1/2 tsp turmeric
1/2 tsp smoked paprika
salt & pepper to taste
1 Tbsp lemon juice

Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots, and sauté for 3–4 minutes until softened.
Add the flour, diced potato, vegetable broth, turmeric and smoked paprika. Bring to a boil, then lower the heat and simmer for 15 minutes, until vegetables are soft.
Add broccoli and peas and swimmer for 5 more minutes.
Stir in oat milk, nutritional yeast, Dijon mustard.
Transfer a few ladles of the soup into a separate pot and blend with immersion blender (or transfer to a blender) and then add back into the soup to create a thick, creamy texture while keeping some chunks.
Season with salt, pepper, and lemon juice to taste. Serve warm with crusty bread or toasted seeds on top.