Broccoli is the best. It’s gorgeous, bright green and delicious. I can, and often do, eat broccoli every week. With that kind of schedule, creativity definitely is a must to keep things fresh.
Every single time I think about broccoli cheddar soup, my non-vegan memories have me convinced that this is a soup I love despite having no memories of actually loving broccoli cheddar soup. My guess? It’s the cheese making me think that because even now with vegan cheese companies upping their game, I’m not impressed.
But still, I persist. Why? Because I love broccoli.
So I’ve decided on a twist to turn this vegan soup recipe into the essence of a broccoli cheddar soup without the blah and the vegan cheese.
What’s Different?
For starters, I decided to just get rid of the cheese altogether. It’s not necessary and nobody needs all that fat in one bowl, at least in my humble opinion.
My goal was to make the soup hearty and cheese colored, which was really easy thanks to squash and turmeric. You’ll get all the creamy goodness but with more fiber.
With this vegan soup recipe, bread is optional.
Kitchen Tools:
*Immersion blender
*Cutting board
*Kitchen knife
*Scale
*Stock pot
*Wooden spoon
Ingredients:
*Chickpeas (drained & rinsed)
*Potatoes, peeled & chopped
*Garlic
*Onion
*Butternut squash
*Broccoli
*Broth or water
*Herbs & spices
Instructions:
*Heat a large stock pot over medium-high heat. If you’re using oil, add it to the bottom of the pot, if not add water or broth.
*Add potatoes and onions, cook 5 to 7 minutes. If your squash is uncooked add it in here. I pre-cooked the squash so I add it later.
*Stir in garlic and cook another 3 to 5 minutes.
*Add in chickpeas and enough broth or water until everything is almost covered. Bring to a boil and reduce to a simmer for 10 to 15 minutes or until potatoes are tender. Let cool enough to avoid super hot splash when you smooth it with the immersion blender. If you use a traditional blender, let it cool almost completely.
*Chop broccoli and season it, before cooking for 15 to 17 minutes in the oven, on 375F/190C.
*Warm soup up once it’s smooth, adding more liquid as necessary. Fold in broccoli and serve. Garnish with red chili flakes if desired. I used Korean chili flakes because they were handy, but you do you!
This is a complete meal, but feel free to add an additional source of protein if needed/desired.
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The Spicy Spatula 
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