Certainly! Here’s a vegan version of the Crockpot Potato Broccoli Cheddar Soup, with updated nutrition information:
Vegan Crockpot Potato Broccoli Cheddar Soup 🥔🫕🍲
Ingredients:
- 2 lbs frozen broccoli florets
- 3 potatoes, peeled and cubed
- 1 onion, diced
- 2 tsp minced garlic
- 1⅓ cups vegetable broth
- 4 tbsp vegan butter or olive oil
- 1 can (10.5 oz) vegan cream of mushroom soup (or make a homemade vegan version)
- 8 oz vegan cheddar cheese (shredded or cubed)
- 2 tsp cornstarch or arrowroot powder (instead of flour)
- Salt and pepper to taste
Instructions:
- Prepare the Thickener:
- Mix cornstarch or arrowroot powder with vegetable broth to create a slurry.
- Combine Ingredients:
- In the crockpot, add the frozen broccoli florets, cubed potatoes, diced onion, minced garlic, and vegan cream of mushroom soup.
- Stir in the vegetable broth slurry, vegan butter or olive oil, and season with salt and pepper.
- Cook:
- Cover and cook on high for 4-5 hours, or until the potatoes are tender and the broccoli is cooked through.
- Add Cheese and Blend:
- About 30 minutes before serving, stir in the vegan cheddar cheese to allow it to melt and blend into the soup. For a smoother texture, you can use an immersion blender to partially blend the soup if desired.
- Stir and Serve:
- Stir the soup well before serving. Adjust seasoning with more salt and pepper if needed.
Nutrition Information (per serving, assuming 6 servings total):
- Calories: 290
- Fat: 18g
- Protein: 7g
- Total Carbohydrates: 27g
- Net Carbohydrates: 24g
- Fiber: 3g
Enjoy your creamy, vegan potato broccoli cheddar soup! 🍲😋