Vegan Broccoli and Cheese Soup Recipe

1 medium cauliflower, chopped

1 head broccoli, florets and spears, chopped (about 1 1/2 cups)

2 carrots, peeled and chopped

1 medium potato, peeled and chopped

3 celery stalks, chopped

1/2 medium sweet onion, chopped

3 garlic cloves, chopped

4 cups vegetable broth

1 cup unsweetened almond milk

1/2 cup nutritional yeast

1 1/2 tablespoons apple cider vinegar

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

black pepper to taste

1 teaspoon chopped fresh thyme, plus sprigs for garnish

1. In a large saucepan, combine the cauliflower, broccoli, carrots, potato, celery, onion, garlic and vegetable broth and bring to a boil over medium-high heat. Cook, partially covered, until vegetables are soft, about 30 minutes.
2. Using an immersion blender or carefully transferring the soup to a blender, blend the mixture until smooth.
3. Stir in the almond milk, nutritional yeast, vinegar, nutmeg, salt and pepper. Simmer on low heat for 5 minutes.
4. Add the chopped thyme and stir. Garnish with a sprig of thyme, if desired.

(Serves 8)

Nutrition Facts 

Serving size: 1 cup 

Per Serving:

Calories: 73 Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 343 mg Carbohydrates: 13 g Fiber: 2 g Protein: 4 g

Watch a video of how to use food as medicine with Mitch Biermann, MD, an internal medicine physician at Scripps Clinic Carmel Valley.