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In a large pot add the olive oil, garlic, and onion. Cook for 5-7 minutes over low heat until translucent, stir occasionally.
Once onions and garlic are fragrant add in the vegan butter and flour. Mix continuously to form a roux. The butter will absorb the flour and it will resemble a dough.
When the roux has been formed and it is thick slowly add in the non-dairy milk, about a 1/4 cup (60ml) at a time. Whisking continuously to avoid any clumping. Continue slowly adding non-dairy milk and whisking until all liquid has been added and you are left with a thick but smooth base for the broth.
Then add in the veggie broth, salt, pepper, broccoli, nutritional yeast and carrots.
Cook on medium low heat for 15 minutes to cook the broccoli and carrots. Keep over a low simmer, stir occasionally. Do not let it boil just simmer and bubble a bit.
Add the vegan cheese and continue to cook for 5 more minutes until vegan cheese is melted.
Taste the soup and add more salt, black pepper or other seasonings to your preference. The soup will most likely need more salt but I prefer to add it into preference than have it to be too salty. If the soup has become very thick and you like you can add in the water.
Enjoy warm and pair with bread, croutons, or a salad.