Description
Ingredients
Units
Scale
- 4 cups Vegetable broth
- 4 cups Chopped Broccoli (I use frozen broccoli, thawed first)
- 4 cups Cauliflower rice
- 3 Sweet potatoes, peeled & cubed
- 1 can Coconut milk (Full fat)
- 2 tablespoons Garlic, minced
- 1/4 cup Nutritional yeast
- 1 Onion, diced
- 1/4 teaspoon tumeric
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/8 teaspoon Cayenne pepper
- 1 teaspoon Basil
Instructions
- In a large pot add the sweet potatoes, onion, garlic and the vegetable stock and cook on medium heat until the potatoes are tender and you can put a fork through.
- Turn off heat and blend with an immersion blender until completely smooth.
- Add coconut milk, spices and herbs, broccoli and cauliflower rice. Cook for another 10 minutes until everything is warm.
- Serve warm.
Notes
- Freezer: In a freezer safe container, store for up to 6 months.
- Instant Pot: add all ingredients and pressure cook for 4 minutes.
- Prep Time: 5 minutes
- Cook Time: 20
- Category: Soup
- Method: Stovetop, Instant Pot
- Cuisine: Vegan, Vegetarian, GF, DF
Keywords: soup, Broccoli Cheddar soup, vegan soup, vegan broccoli cheddar soup, dairy free soup