Vegan Broccoli Jalapeño Cheddar Soup

by Gandalf
vegan broccoli cheese soup
vegan broccoli cheese soup

Vegan Broccoli Jalapeño Cheddar Soup

Vegan Broccoli Jalapeño Cheddar Soup Recipes Vegan Broccoli Jalapeño Cheddar Soup European Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )


  • 16oz broccoli (i used frozen)
  • 1 ½ cups chopped carrot
  • ½ onion, diced
  • jalapeño, diced
  • 3 garlic cloves, minced
  • 3 tablespoons garbanzo flour
  • 1 quart (4 cups) vegetable broth


  • 2 cups cashew milk*
  • ⅓ cup nutritional yeast
  • 2 tablespoons sun-dried tomatoes
  • 2 tablespoons chickpea miso
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon turmeric
  • ¼ teaspoon crushed red pepper


  • 16-25oz garbanzo beans, rinsed and drained
  • 4 cups spinach


  1. Add a little bit of coconut oil to a stock pot and sauté the onion for a few minutes.
  2. Add the garlic, carrots, and garbanzo flour, and continue sautéing for another 5 minutes.
  3. Add the broccoli and vegetable broth and simmer for 10 minutes or until carrot is tender.
  4. Place the second group of ingredients into a high-speed blender and process until smooth.
  5. Pour blender contents into the soup and use an immersion blender until desired consistency
  6. Add optional garbanzo beans and spinach and heat through.


2 cups water and ¼ cup cashews blended in a high-speed blender is what I did for the cashew milk

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