Dairy-Free Broccoli “Cheese” Soup
This Broccoli “Cheese” Soup is the ultimate comfort food without the dairy, made creamy with cauliflower and coconut or almond milk, and “cheesy” thanks to nutritional yeast. It’s a warm, soothing, veggie-packed bowl that’s low-carb, nourishing, and anti-inflammatory—with a golden glow from turmeric and the option to add zesty mustard or lemon for an extra depth of flavour.
Ingredients
Soup
- 1 onion diced
- 2 garlic cloves minced
- 4 cups broccoli florets approx. 1 large head
- 2 cups cauliflower florets
- 4 cups vegetable stock
- 1 cup plant milk
- 1/2 cup nutritional yeast flakes
- 1 tsp ground turmeric optional
- 1 tsp mustard powder
Topping
- crumbled broccoli florets
- ground turmeric
- salt and pepper
- olive oil
Instructions
Sauté the Aromatics
- Heat oil in a large pot over medium heat.Add onion and garlic, sautéing for about 5 minutes until softened and aromatic.
Add Broccoli & Cauliflower
- Stir in broccoli and cauliflower florets. Cook for 5 minutes, allowing the veggies to begin softening.
Simmer It Down
- Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes, covered, until veggies are very tender.
Roast Turmeric Broccoli Topping
- If making the topping. Meanwhile, toss your crumbled broccoli florets with the turmeric, a little olive oil and some salt and pepper and roast until crispy. 180 C for 10 minutes approximately.
Blend to Your Texture
- Use an immersion blender to blend directly in the pot to your desired consistency (smooth or slightly chunky). Alternatively, carefully transfer in batches to a high-speed blender.
Stir in the “Cheesy” Goodness
- Add plant milk, nutritional yeast, turmeric, and mustard powder. Heat gently, stirring to combine, but don’t boil. Season with salt and pepper to taste.
Serve & Top
- Ladle into bowls and garnish with your favourite toppings - especially those crispy turmeric-roasted broccoli bits for extra depth and a pop of texture.