Broccoli “Cheddar” Soup (Vegan)

Makes 6 - 8 Servings

2 medium heads of broccoli

4 tablespoons unsalted vegan butter

1 whole yellow onion, roughly chopped

3 stalks celery, roughly chopped

1 large clove garlic, roughly chopped

1 bay leaf

1 cup very dry hard cider

1/2 cup red lentils, rinsed

1 tablespoon Better than Bouillon vegetable base

4 cups (1 quart) oat milk

8 oz shredded vegan cheddar cheese

Salt

To prepare the broccoli, remove the stems and roughly chop. Set in a bowl. Cut the remaining crowns into bite size pieces and set in a separate bowl. 

In a large pot, add the butter, onions, celery, garlic, and broccoli stems. Season with salt and sauté over medium high until soft. About 10 minutes. Add the bay leaf and hard cider, simmer until the liquid is reduced by half.

Add the lentils, vegetable base, and oat milk. Reduce the heat to low, cover, and simmer for 10 - 15 minutes, stirring occasionally, until the lentils are soft and opaque.

Remove the bay leaf, add the cheese, and use an immersion blender to puree the soup until smooth. Add the chopped broccoli crowns and continue cooking for another 5 - 6 minutes until the broccoli is bright green and just tender. Adjust the seasoning and serve.

If the consistency is too thick, you can always add more oat milk or water until desired consistency is reached.