Broccoli Sunflower Seed Cheddar Soup
Vegan, Gluten Free, Soy Free
Cook time: 35 minutes
Sunflower Seed Cheddar
1 cup unroasted and unsalted sunflower seeds, soaked
1 carrot, chopped
1/2 onion, diced
1 clove garlic
2 tsp olive oil
1/2 cup nutritional yeast
1/2 tsp salt
1/2 tsp chili powder
2 tsp vinegar
3/4 cup warm water
1 clove garlic, minced
2 tsp extra virgin olive oil
1 can cannellini or white beans
1 cup almond milk
2 cups vegetable broth
3 small heads of broccoli, chopped into small florets
salt and pepper to taste
Begin by preparing your soup. In a large pot with a lid, sauté chopped onion and garlic in extra virgin olive oil for 3-4 minutes. Add chopped broccoli and continue to sauté over medium heat for 2-3 minutes more. Add vegetable broth and cover the pot with the lid. Lower heat and simmer for 5-10 minutes until broccoli is tender. Stir in almond milk, salt and pepper. Set aside and let cool.
Meanwhile, prepare your sunflower cheese sauce. In a small frying pan, sauté onion, carrot, and garlic in 2 tsp olive oil. Cook over medium heat until carrots are soft, about 5-7 minutes. Add sautéd onion and carrot mixture along with all remaining ingredients to a blender. Blend on high until smooth. You may need to add more warm water to get the blade going, 1-2 tbsp at a time. The cheese sauce should be somewhat thick. Spoon into a separate bowl and set aside.
Now that the soup has had a chance to cool slightly, add it to the blender with the can of cannellini beans. Blend on high to form a pureé. Return to the large pot and place on stove over low heat. Stir in the sunflower cheddar sauce until combined.
Serve warm with croutons, additional vegan cheddar, toasted pepitas, or additional toasted sunflower seeds.
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.