Easy Vegan Broccoli Cheddar Soup

• Prep | 15-20 m

• Cook | 20-25 m

• Ready in | 35-45 m

• Makes | 14 cups / 112 fl oz

Ingredients

• 1 orange or yellow bell pepper (roast with 1 tbsp olive oil + dash of salt)

• 6 cups chopped sweet potato (approx 2 large)

• 3 cups chopped white potato (approx 2 medium)

• 2-3 tbsp olive oil

• 2 small/medium onions

• 6-8 cloves garlic

• 7 cups water

• 1 1/2 tsp salt

• 3/4 tsp white pepper

• 1/4-1/2 tsp cayenne pepper

• 3 cups shredded vegan cheddar cheese*

• 1/3 cup nutritional yeast

• 1/4 cup ketchup

• 2-3 large heads of broccoli

Directions

1. Preheat oven to 350F. Cut pepper in half and remove seeds. Place on baking sheet and cover with olive oil and a dash of salt.

2. Boil sweet potatoes for 10-15 minutes until almost soft (test with a fork). Add white potato and boil until tender.

3. While potatoes are boiling, chop onions and mince garlic. Add to a pot and heat over low-medium heat.

4. Blend potatoes, roasted pepper, 3 cups of water, salt, white pepper, and cayenne pepper.

5. Add blended mixture to the onions and garlic. Add remaining water, vegan cheese, nutritional yeast, and ketchup. Stir frequently until cheese melts, approximately 10 minutes.

6. Add cooked broccoli and serve right away, or add raw broccoli and cook until soft.

Notes

*Use a vegan cheese that you like! The flavor definitely comes through in this soup.