This Broccoli “Cheese” Soup is an AIP/Paleo version of the classic. It is thick and creamy without any dairy at all!
We are in full-on soup mode, and I couldn’t be happier. Soup and fall just go together, don’t they? 🍂 Luckily for us, soup is an excellent way for us to get a bunch of nutrients in a hurry!
Do you ever miss a really thick broccoli cheese soup? I thought I wouldn’t be able to have it again. You know, because cheese. But then I learned about a magical little ingredient called large flake nutritional yeast. (For those sensitive to yeast, this yeast is inactive.) It tastes like cheese! Well, now a whole new world of possibilities opened up in my recipe development!
To get the creamy cheese effect in this soup, I have blended some vegetables with nutritional yeast. Voilà! You can use a regular blender, but I find it easier and less messy to use an immersion blender.
This soup is quite hearty and really doesn’t need anything with it. In case you need a crunchy something on the side, though, my Cassava Lavosh Crackers are a nice accompaniment.
Happy soup season! Happy fall!
💗,
Wendi
Broccoli “Cheese” Soup
4
servings20
minutes25
minutesThis Broccoli “Cheese” Soup is an AIP/Paleo version of the classic. It is thick and creamy without any dairy at all!
Ingredients
1/4 cup + 2 TBSP (divided) coconut oil or avocado oil
2 cup chopped white sweet potatoes
1 cup bone broth
1 cup coconut milk
1/4 cup large flake nutritional yeast
1 TBSP apple cider vinegar
1 tsp garlic powder
2 tsp sea salt
1/4 tsp turmeric
1/2 cup finely chopped onion
1/2 cup grated carrot
2 cups finely chopped fresh broccoli
chopped chives for garnish
Directions
- In a large pot, heat 1/4 cup oil over medium low heat. Add white sweet potatoes and stir. Cover. Sweat the potatoes, stirring occasionally, for 7 minutes, or until they are very soft.
- Add broth, coconut milk, nutritional yeast, vinegar, garlic powder, salt and turmeric. Stir until combined. Using an immersion blender, blend until smooth. Turn heat to low.
- In a large sauce pan over medium high heat, heat 2 TBSP oil. Add onions and carrots. Sauté until onions are translucent. Add broccoli, and sauté just until it is tender.
- Add broccoli, onions and carrots to the blended pot. Stir to combine. Heat through. Taste for salt, and add more if necessary. Garnish with chopped chives and serve!
Notes
- You can use a blender for the blending part (I use this inexpensive one), but an immersion blender works well, and will yield less dirty dishes!
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