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Vegan Detox Broccoli Cheese Soup

Updated: Jun 7, 2018

Vegan Broccoli Cheese Soup

Straight from Pinch pf Yum | Serves: ~5 | Time: ~30 min


1/4 cup olive oil

2 cloves garlic, minced

1/2 an onion, chopped

1-2 stalks celery, chopped

4-5 large #carrots, chopped

1 large potato, peeled and chopped

2-3 cups #broccoli florets, in large pieces for easy removal

2-3 cups vegetable broth

2 cups almond milk

(I threw in some #spinach when I blended everything)

1/4 cup nutritional yeast

1 1/2 – 2 teaspoons sea salt



Make Soup Base: Heat the olive oil over medium high heat. Add the mirepoix, garlic, and potatoes. Saute until softened, about 10 minutes.

Add Broccoli: Add broccoli, vegetable broth, and almond milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.

Blend Blend Blend: Using tongs, pull out most of the broccoli pieces and set aside. Blend the soup (and the thrown in spinach), sans broccoli, to a super creamy, cheesy-looking consistency, and then add the broccoli and just pulse a few times to mix it in. This will likely need to be done in batches. Return to pot; stir in nutritional yeast and salt. Taste and adjust and serve!

What I ate and drank today (3/6/2018)

112 oz of water

2 cups of decaf

5 Brussels sprouts tots

Spinach salad from Circa

Celery stalk with peanut butter

Vegan broccoli cheese soup with croutons


~2 miles of walking

Strength training (arms and core)

Some light yoga

What I ate and drank today (3/5/2018)

120 oz of water

3 cups of decaf

Leftover no-salmon salad with carrots

Celery with peanut butter


~2 miles of walking

Strength training (arms and core)

Some light yoga

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