Vegan Broccoli and Cheese Soup
Prep time
Cook time
Total time
At last you enjoy broccoli and cheese soup without any guilt.
Recipe type: soup
Cuisine: American
Serves: 6
  • ¼ cup olive oil
  • 1 . arge onion, finely chopped
  • 6 . stalks celery diced
  • 1 cup chopped carrots
  • 2 . cloves garlic, mashed
  • 1 . teaspoon grated fresh ginger
  • 1 . teaspoon turmeric
  • 1 cup medium grain rice
  • 1 . 12 ounce firm plain tofu
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 4 . cups coarsely chopped broccoli
  • zest of one lemon
  • 4 . tablespoons lemon juice
  • ½ teaspoon tarragon
  • salt and pepper to taste
  1. To make the cheese sauce:
  2. In a heavy post, heat half of the olive oil and saute the half of the onion for couple of minutes. Add the half of the celery and half of the carrots and continue to cook for five minutes.
  3. Add one clove of garlic, and the tarragon. Cook for couple minutes and then add the rice, half of the ginger and the turmeric. Stir until the rice is well coated.
  4. Add 6 cups of water, the salt and the pepper. Bring to a boil and simmer over medium heat, stirring often, for 20 minutes or until the rice is cooked and overdone. Remove from the heat.
  5. Place the cooked rice in a food processor with the tofu and puree until you have smooth yellow paste. THIS IS YOUR VEGAN CHEESE. YOU ONLY NEED HALF OF THIS AMOUNT FOR THIS SOUP. FREEZE THE REST FOR ANOTHER TIME.
  6. In another pot, heat the rest of the olive oil and saute the rest of the vegetables in the oil for couple minutes. Spoon half of the vegetables onto a bowl and set aside.
  7. Add the vegan cheese sauce and 6 cups of water. Stir and bring to a boil stirring often.
  8. Add the ginger, the lemon zest and the lemon juice. Taste and adjust the seasoning.
  9. Turn of the heat, add back the saved cooked vegetables and serve.
Recipe by Sanaa Cooks at