One of the dishes I used to love when I wasn’t vegan was broccoli and cheese soup. One of my strong beliefs is that being pesce-vegan doesn’t mean you have to give up what you used to love, you just have to find another way to do it. So, I took out my pots and pans and found another way to create one of my favorite dishes.
- 4 broccoli crowns
- 2 heads of cauliflower
- 2 carrots
- 2 cans of Great Northern Beans
- 2 32oz. boxes of vegetable broth
- 3 tbsp. of nutritional yeast
- 2 bunches of green onions
- 1 yellow onion
- 1 tsp. of garlic powder
- 1 tsp. of black pepper
- 1 tsp. of salt
Step 1: Cut both heads of cauliflower into florets and pour the florets along with both boxes of vegetable broth into a large pot. Add the garlic powder, black pepper, and salt. Heat that for 15-20 minutes until the cauliflower is thoroughly cooked.
Step 2: Pour both cans of Great Northern Beans into the pot and cook for an additional 3 minutes.
Step 3: Pour half of the large pot into a blender and blend until it reaches a smooth puree. Place the puree into a large bowl, blend the other half of the pot, and then pour both purees back into the original pot.
Step 4: Cut the broccoli crowns into florets and then tear each floret apart into smaller pieces.
Step 5: Chop the carrots, green onions, and yellow onion and place it into the pot along with the broccoli pieces. Step 6: Stir the veggies and allow that to cook for 15-20 minutes while stirring the soup every few minutes. Add 3 tablespoons of nutritional yeast, which gives the cheesy flavor, and cook for an additional 5 minutes.
Step 7: Grab a spoon and enjoy!