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  • Writer's pictureMargaret Hirsch


Now this is comfort food in a bowl! Serve with crusty bread and you are good to go - perfect for a rainy evening indoors!


  • ¼ cup (60 ml) olive oil

  • 5 cups (360 grams) broccoli, chopped (approx. 2 heads)

  • ⅔ cup (100 grams) chopped carrots (approx. 2 carrots)

  • ⅔ cup (100 grams) chopped celery (approx. 2 ribs)

  • ⅔ cups (100 grams) chopped onion, (approx. 1 onion)

  • 2 cloves garlic, minced

  • 6 tbsp (65 grams) flour

  • 4 cups (1000 ml) vegetable broth

  • 2 cups (500 ml) original or unsweetened non-dairy milk

  • 3 Teaspoons of nutritional yeast flakes

  • 3 Teaspoons of vegan cheese sauce powder

  • 1 tsp (5 ml) lemon juice

  • ½ tsp (2.5 ml) salt, to taste

  • Black pepper, to taste


1. In the Instant Pot, 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 vegan cheese sauce powder. Cook for 1-2 minutes, stirring often.

3. Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the nutritional yeast. Leave in the pot for 10-15 minutes, or until the vegetables are tender.

4. Blend the soup to your liking.

Remember to grab your kitchen essentials here. Stay tuned to my blog for your daily dose of motivation, exciting recipes, networking sessions, daily inspiration and much more.

Much Love,

Margaret Hirsch

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