Looking for a healthy yet hassle-free recipe that’s great for any time of day? Try this dairy-free Broccoli Cheddar soup made with 𝗛𝗲𝗿𝗯𝗬-𝗖𝗵𝗲𝗲𝘀𝗲 Cheddar! This is also a great way to get the children to eat their greens.

Featuring an entire head of broccoli plus lots of other vegetables, then topped with umami notes provided by HerbY-Cheese Cheddar. This is definitely a good recipe for busy weeknights since you can prep the soup and freeze in batches. On the day you want to enjoy a nourishing bowl of cream soup, just thaw, warm up and add in HerbY-Cheese Cheddar before serving.

Recipe by Ania Lees, Plant-Based Nutritionist & Chef.


  • Olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 celery sticks, diced
  • 1 carrot, shredded
  • 1 big potato, diced
  • 1 broccoli
  • 1 Tbsp of mustard
  • Approx. 900 ml of vegetable broth
  • 1 Tbsp of miso paste
  • 1 tsp smoked paprika
  • 160g of shredded 𝗛𝗲𝗿𝗯𝗬-𝗖𝗵𝗲𝗲𝘀𝗲 Cheddar
  • Pepper

    (Serves 4)


    1. Heat 1 Tbsp olive oil in a large pot.
    2. Add the onions and sauté till translucent before adding garlic and fry for another 2 minutes.
    3. Add potatoes, carrot and celery and sauté for another 3 minutes.
    4. Pour in vegetable stock and cook until potatoes are semi soft.
    5. Add broccoli florets and continue simmering until all vegetables are soft.
    6. Blend the soup until smooth. 
    7. Add miso paste, mustard, smoked paprika and pepper to taste
    8. Add shredded HerbY-Cheese Cheddar and stir until just melted
    9. Serve immediately, (tastes best when served warm)

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