Cheesy Vegan Vegetable Chowder

This was a super yummy dinner on a cold and rainy night.

Also, it’s one of those soups that tastes like it was more work than it is – seriously, you could have this on the table in 30 minutes:

2 tablespoons vegan butter

1/2 cup yellow onion, chopped

1 cup carrots, finely chopped

2 celery stalks, chopped

1 tablespoon garlic, minced

4 cups vegetable broth

2 cups cauliflower florets

1 tablespoon all-purpose flour

1/2 cup water

2/3 cup unsweetened almond milk

2 cups broccoli florets

2 cups vegan cheddar cheese

1. In a large pot over medium heat, melt butter.

2. Add the onions, carrots, and celery; saute 3-5 minutes, or until tender.

3. Add garlic and cook just until fragrant, about 1 minute.

4. Add broth and cauliflower; bring to a boil. Reduce heat and simmer until cauliflower is tender.

5. Combine flour and water, then add to pot. Allow to continue simmering another 5-10 minutes.

6. Add milk and broccoli. Simmer until heated through and broccoli is tender.

7. Add cheese and stir until completely melted.

Served with biscuits for dipping.

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