Ingrediënten voor grote pan:

  • 1/2 cup (120 ml) vegan butter or olive oil
  • 10 cup (720 gram) broccoli, chopped (approx. 2 heads)
  • 1 1/3 cup (200 gram) chopped carrots (approx. 2 carrots)
  • 1 1/3 cup (200 gram) chopped celery (approx. 2 ribs)
  • 1 1/3 cup (200 gram) chopped onion, (approx. 1 onion)
  • 4 cloves garlic, minced
  • 12 tbsp (130 gram) flour
  • 8 cup (2000 ml) vegetable broth
  • 4 cup (1000 ml) original or unsweetened non-dairy milk (I recommend original cashew)
  • 1 1/2 cup (370 ml) full-fat canned coconut milk (or sub with more non-dairy milk)
  • 1/2 cup (40 gram) nutritional yeast flakes (or sub with vegan cheese shreds)
  • 2 tsp (10 ml) white wine vinegar or lemon juice
  • 1 tsp (5 ml) salt, to taste
  • Black pepper, to taste

Bereiding:

  1. In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
  2. Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
  3. Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
  4. Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
  5. If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar.