creamy cheesy broccoli chowder (Edit recipe)

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soup season won't be quite the same unless you try this creamy cheesy broccoli chowder. It's simple to make & packed full of plant-based goodness. Served with crispy tempeh bacon, a sprinkle of cheese & fresh parsley. I can guarantee you will keep coming back for more & more of this beautiful & nourishing chowder. The trick to making a thick & creamy soup/chowder is to remove 1/4 of the soup mix, transfer to a blender & blend until smooth. Then stir back into your soup pot, along with some cream. Serve with some crusty sourdough because what even is soup without bread!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	151
Fat:	5 g
Carbohydrates:	18 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	2046 mg
Fiber:	3 g
Sugars:	7 g
Calculated for total recipe.

Serves: 4-6

Ingredients

1 whole White Onion, finely diced
2 whole Celery, finely diced
2 whole Carrots, finely diced
2 tsp Sea Salt
2 cloves Garlic, minced
2 pieces Bay Leaf
600 grams White Potatoes, chopped into bite sized pieces
2 Tbsp Nutritional Yeast
2 whole Broccoli, chopped into small florets
1000 ml Vegetable Stock
125 ml Oat Milk Creamer
1 tsp Ground Fresh Black Peppercorns

to serve

6 Tbsp Tempeh, bacon (optional)
6 Tbsp Shredded Vegan Parmesan Cheese, or grated cheese of choice
1 bunch Flat Leaf Parsley, chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1)Heat 1 tbsp olive oil over a medium to low heat. Add the diced onion, celery and carrots with a 1 tsp of sea salt and gently fry for 8 mins, stirring frequently. 2)Add the minced garlic & fry for a further 2 mins, stirring constantly so it doesn’t burn.
3) Stir in the potatoes & nutritional yeast. Then pour over the veg stock & stir in the bay leaf. Season with plenty of cracked black pepper & sea salt. Allow to bubble away for 5 mins then add the broccoli and allow to simmer for a further 5 mins.
4) Remove from the heat, remove the bay leaf and ladle 1/4 of the soup mix into a blender and blend until smooth.
Add back to the pot along with the cream. Allow to warm through on the heat, and check seasoning, adding more salt if needed. (soup often needs plenty of salt)
5)serve with tempeh bacon(optional), a sprinkle of cheese & some fresh parsley. Then enjoy with some crusty sourdough.