Broccoli Pumpkin Cheddar Soup
Servings: 2
Ingredients
In the pot
- 1 tbsp olive oil
- ½ chopped onion
- 3 minced garlic cloves
- 3 cups broccoli florets
- 1 tbsp flour
- 2 cups water
Sauce
- 1 cup pumpkin puree
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- ⅛ cup nutritional yeast
- 1 tbsp lemon juice
- 1 cup oat milk
Instructions
- In a pot, sauté the onion with the olive oil until translucent then add the minced garlic.
- Add the broccoli florets and continue cooking for about 5 minutes.
- Add the water and close the pot lid and cook for about 15 minutes on low.
- Meanwhile, mix the sauce ingredients in a blender.
- Add the sauce to the soup and simmer for a few minutes until creamy.