Eat • Move • Roam • Vegan

Ingredients

• 1/2 onion, chopped
• 3 garlic cloves
• 1 teaspoon olive oil
• 3 tablespoons all-purpose flour
• 3 tablespoons vegan butter
• 2 1/2 cups unsweetened non-dairy milk
• 2 cups veggie broth
• 1 large head of broccoli
• 1 cup shredded carrots
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons nutritional yeast
• 1 cup vegan cheddar shreds
• 1/2 cup water (optional, if soup becomes too thick)

Instructions

1. In a large pot, add the olive oil, garlic and onion. Cook for 5–7 minutes over low heat until translucent, stirring occasionally.
2. Once onions and garlic are fragrant, add the vegan butter and flour. Mix continuously to form a roux. The butter will absorb the flour and it will resemble a dough.
3. When the roux has formed and is thick, slowly add the non-dairy milk about 1/4 cup at a time, whisking continuously to avoid clumping. Continue slowly adding non-dairy milk and whisking until all liquid has been added and you are left with a thick but smooth base for the broth.
4. Add the veggie broth, salt, pepper, broccoli, nutritional yeast and carrots.
5. Cook on medium-low heat for 15 minutes to cook the broccoli and carrots. Keep over a low simmer, stirring occasionally. Do not let it boil — just simmer and bubble a bit.
6. Add the vegan cheese and continue to cook for 5 more minutes, until the vegan cheese is melted.
7. Taste the soup and add more salt, black pepper or other seasonings to your preference. If the soup has become very thick, add the water if you like.
8. Enjoy warm and pair with bread, croutons or a salad.