Recipe of the week:

Roasted Broccoli, Cauliflower & “Cheddar” Soup

Inspired by:

Serves: 8


Roasting seasonings: 1 teaspoon each: onion & garlic powder, Mrs. DASH, turmeric and Italian seasoning

2 pounds fresh or frozen broccoli florets

2 pounds fresh or frozen cauliflower florets

1 large onion, diced

4 celery stalks, thinly sliced

2 tablespoons low sodium vegetable broth

1 1/2 cups cooked white beans (cannellini, Great Northern or other white beans)

2 Yukon potatoes cooked and chopped

1/3 cup old-fashioned oats

1 cup chopped roasted red pepper

1/2 cup nutritional yeast

2 tablespoons arrowroot

3 tablespoons lemon juice or to taste

1 tablespoon onion powder

6 cloves garlic, chopped

1 teaspoon dry mustard powder

1 tablespoon Dijon mustard

1/4 teaspoon nutmeg

1/4 teaspoon paprika

dash of Tabasco

3-4 cups soy, hemp or almond milk or more if needed to adjust consistency


  • Roast the broccoli and cauliflower to desired tenderness and set aside.
  • In a large soup pot, sauté the onions and celery in the vegetable broth until lightly browned, about 11-12 minutes. Turn off the heat.
  • Combine all other ingredients in a high-speed blender, starting with 3 cups of non-dairy milk. Blend until smooth, adding more soy milk as needed. Transfer the mixture to the soup pot with the onions and celery, and slowly bring to a boil. Continue to cook for a few more minutes until thick and smooth. Add the broccoli and cauliflower, adjust the consistency with more milk or water and adjust the seasoning if desired with more nutritional yeast, Dijon, lemon juice or Tabasco. Heat until hot and serve.

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