When I create a new recipe, my gauge for how well it turns out is putting it through the husband test.
If Colin approves, I know I not only won over the meat-eater vote, but my fellow vegans will most likely fall in love, too.
This recipe was one of those moments.
It was also one of those recipes that I "whipped together" (aren't those people so annoying?! Me. That's me...) And sure enough, it was a hit and I didn't have a recipe to re-create it.
Ergo, this blog post: to document and remember this killer soup in which Colin sent me a message mid-lunch and exclaimed, "Is this a vegan cheddar broccoli soup?! It's sooooooo good, babe! Way to go!"
If I'm being totally honest, the trick to most of my savory vegan recipes is one secret ingredient: Nutritional Yeast.
That's my magic sauce and literally takes the mystery out of my methods!
Dairy-Free Broccoli Cheddar Soup
Makes 5-6 servings
1 tbsp coconut oil
1/4 cup white onion, diced
2 cloves garlic, crushed
32oz vegetable broth
1 bag chopped frozen broccoli
1 can garbanzo beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp turmeric
1/4 cup nutritional yeast
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 can coconut milk
1/2 tsp soy sauce
Bring a large soup pot to medium heat. Add in the coconut oil and allow it to melt. Once oil is melted, add in chopped onion and garlic and sauté until fragrant and translucent.
Add in the remaining ingredients (except coconut milk and soy sauce) and bring to a gentle boil. reduce to a simmer and allow it to cook for 5 minutes.
Before serving, stir in coconut milk and soy sauce. Top with vegan shredded cheddar cheese if you're feeling crazy.