This broccoli cheddar soup is vegan and super creamy and delicious! Made with filling veggies, low in fat and great on its own or over rice.
2 lbs potatoes, I like Yukon gold best
4 cups of broccoli
3-4 medium carrots
1 small yellow onion, diced
1/2 cup nutritional yeast
1 tsp each, garlic & onion powder
3-4 cups of water or veggie broth
1/2 tsp turmeric (optional)
In a pot over medium heat, add 2-3 tbsp water or veggie broth with the onions and saute until fragrant - about 5 minutes.
Next add in your potatoes, carrots and the rest of the liquid and bring to a boil. Reduce heat, cover and let simmer for 10-15 m minutes or until the potatoes are soft. *Adjust the liquid depending on how thick you like the soup (I like it really thick so I add less water).
The remaining 2-3 minutes add in your broccoli and spices. Cook until the broccoli is tender. You can blend this lightly with an immersion blender to get it super creamy. Taste and adjust seasonings and salt. Enjoy by itself or over rice.
If you want to make this in the instant pot you can place all of your ingredients in the pot and cook on manual for 5 minutes with the instant release.