Vegans rejoice! This Cheddar Broccoli Soup will warm your tum without violating your dietary principles! High-carb, low-fat, full of veggies, and gluten-free. You’ll love the cheesy, creaminess of this delicious recipe minus the dairy, nuts, or soy!
I’m excited today, friends! It’s that time again when my friends and I have teamed up to bring you a PARTAAAAY! A foodie party to be exact.
And what better kind is there, really? 🙂
Let’s face it, sweet potatoes are the KINGS (or queens!) of potatoes. Full of sweet flavor, packed with vitamins, and minerals, and just so darn versatile. I haven’t met too many people who don’t like sweet potatoes in some form and I’d be shocked if most people reading this blog aren’t big fans. You know I am!
Purple, Japanese, white, garnet…you name the sweet tater and I am a fan. Especially roasted and dipped in nut butter of some sort! If you haven’t tried it…do it. Like now.
But roasting and dipping only scratches the surface of all you can do with my beloved sweet potatoes. That’s right my friends, the possibilities really are endless when it comes to these delectable spuds.
That’s exactly what we’re going to prove to you today! Last time we partied, we brought you 7 Beautiful Blueberry Recipes for Summer. This month we’re throwing a SWEET POTATO SOIREE!
Soups, cinnamon rolls, muffins, and more! Sweet and savory! You name it, sweet potatoes can be used in it. So let’s dive right into the soft, starchy, sweet goodness.
Today we’re sharing…
Leah’s Sweet Potato Pancakes
Natalie’s Sweet Potato Herb Savory Muffins
Bethany and Rachel’s Creme Brulee Stuffed Sweet Potatoes
And lastly…my HCLF Vegan Cheddar Broccoli Soup! I’ve had this soup up my sleeves for a while and the start of fall is the perfect time to share it.
HCLF Vegan Cheddar Broccoli Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 servings 1x
- Category: Soups & Stews
- 2 large sweet potato, steamed (approx. 500 grams or 1.2 pounds)
- ¼ cup nutritional yeast flakes
- 2 cloves of garlic, chopped
- ½ white onion, diced
- 2 tbsp Dijon mustard
- 2.5 cups unsweetened non-dairy milk
- 2 tsp parsley flakes
- 2 tsp Mrs. Dash Original Seasoning
- Just the florets of 1 head of broccoli, chopped
- In a steamer basket over a pot of boiling water, steam sweet potatoes until very soft. Remove from stove and place in a food processor with milk, spices, onion, and garlic. Blend until smooth. Place sweet potato mixture into a pot and add Dijon mustard, nutritional yeast, and broccoli florets. Bring mixture to a boil then simmer on low heat for 2 minutes or until broccoli is cooked through. Serve with extra nutritional yeast, parsley, or vegan cheddar cheese.
This soup is EPIC. Creamy, cheesy, and SO full of flavor. No nuts, dairy, or soy is needed to make a perfectly delicious, vegan soup that’s great for this time of year or really for any time you’re craving something comforting and rich-tasting.
Sweet potatoes lend their creamy texture to this recipe while nutritional yeast and Dijon mustard add that salty, cheesy flavor we all crave!
Gluten-free, paleo, VEGAN of course, and jam-packed with superfood ingredients. This really is a MUST-MAKE soup this season! As are ALL the recipes shared in this recipe party, if I do say so myself. 😉
So there ya have it, folks! 6 Scrumptious Vegan Sweet Potato Recipes to welcome fall with! Now get to cookin’!
Are you a sweet potato lover like my friends and I?
What’s your favorite way to eat sweet potatoes?
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