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Vegan Broccoli Cheddar Soup with spoon inside zoomed in

Vegan Broccoli "Cheddar" Soup

Cozy up with this kidney-friendly broccoli "cheddar" soup - delivering all the creamy, comforting flavors you crave, without dairy. Perfect for warming up on cold days.
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Course: Appetizer, Main, Main Course, Soup, Vegetables
Cuisine: American
Keyword: Low Calorie, Low Carb, Low Oxalate, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, PKD, VLPD
Servings: 2 cups
Calories: 240kcal
Author: Clarissa Paimanta, RD

Ingredients

  • 2 tbsp olive oil
  • 1/2 onion chopped (~1/2 cup)
  • 1 carrot chopped (~1/2 cup)
  • 2 cloves garlic minced
  • 1.5 cup vegetable broth
  • 3/4 cup broccoli stems chopped
  • 1/8 tsp turmeric powder
  • 3/4 cup broccoli florets chopped
  • 2 tbsp nutritional yeast
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt & pepper to taste

Instructions

  • Heat olive oil in a pot over medium heat. Add onion and carrots and sauté until the onions are translucent, soft, and fragrant, about 7-8 minutes.
  • Add garlic and sauté for 1 minute, until fragrant and slightly golden, being careful not to burn the garlic.
  • Add vegetable broth, chopped broccoli stems and turmeric powder. Bring to a boil, then lower the heat to low, place the lid on the pot and simmer for about 15-20 minutes or until the vegetables are really tender. Let cool slightly.
  • While waiting, add water into a saucepan and bring to a boil. Add the chopped broccoli florets and cook for just 3-5 minutes, just until tender but still bright green in color. Drain and set aside.
  • Once the soup has finished simmering, add nutritional yeast and Dijon mustard. Then, use an immersion blender to carefully blend until creamy. Alternatively, carefully transfer the soup to a blender and blend. Work in batches if needed and be careful as the liquid is very hot. The soup should be thick. If you like your soup thinner, add a splash of water of vegetable broth to adjust for consistency.
  • Add your broccoli florets back into the soup and stir to combine.
  • Season to taste with salt and pepper, adding more nutritional yeast for more cheesy flavor and mustard for the tang.

Nutrition

Serving: 1cup | Calories: 240kcal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 365mg | Potassium: 413mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6875IU | Vitamin C: 117mg | Calcium: 102mg | Iron: 2mg | Phosphorus: 47mg
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