As Good As It Gets Vegan Broccoli Cheddar Soup
  1. Use a large soup pot and sauté on high heat onions, cubed butternut squash and onions in 1/8 cup of coconut oil until onions are translucent.
  2. Add 2 cups of vegetable broth, turn down heat to medium low and cook it down until the butternut squash and potatoes are soft. About 20 minutes.
  3. Pour the ingredients from the soup pot into a blender or food processor and blend until smooth. Be careful blending hot soup. Set aside.
  4. Use the remainder of the coconut oil and sauté the broccoli and carrots for about 5 minutes. Sprinkle sea salt and sauté for 5 more minutes.
  5. Add both cans of coconut cream and light coconut cream, remainder of vegetable broth, and the pureed onion/squash/potato mixture.
  6. Stir well and let it cook for another 20 minutes until broccoli softens and breaks apart.
  7. Add nutritional yeast and nutmeg. Stir well. Add more salt if needed and add pepper to your liking.
  8. Your vegan broccoli soup is ready to serve!
Recipe Notes

What is nutritional yeast?  I’m glad you ask! 

Nutritional yeast is jam-packed with essential vitamins and minerals. In fact, it’s one of the best non-animal sources of folic acid and vitamin B-12.  The yellow color of the flakes is a result of their large amount of vitamin B – ½ tbsp. fulfills your entire daily vitamin B needs. In addition to B-12, nutritional yeast is high in 15 different minerals and 18 amino acids. Talk about a super food!

The yeast itself is grown on beets and dehydrated, so don’t let the word “yeast” scare you away. Since it is plant derived and dried out, it’s free of the harmful candida that can wreck havoc on your digestive system. Think of it as the kind of yeast your body will love!