Cream of Pea and Cheddar Soup

Large pot Spoon Knife Cutting board Measuring cups Measuring spoons

10 minutes

30 minutes

Vegan

Cream of Pea and Cheddar Soup, Oil-Free, Vegan, Lunch, Dinner

Main Course

Simmering

Vegan

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1 cup frozen peas

1/2 cup diced carrots

1/2 cup diced celery

1/4 cup diced onion

2 cloves garlic, minced

2 cups vegetable broth or water

1/4 teaspoon dried thyme leaves

1/4 teaspoon ground black pepper

2 tablespoons nutritional yeast flakes

1/2 cup shredded cheddar cheese

In a large pot over medium heat, add the frozen peas, carrots, celery, onion and garlic. Cook for 5 minutes until the vegetables are softened.

Add the vegetable broth or water to the pot along with the thyme leaves and black pepper. Bring to a boil then reduce heat to low and simmer for 10 minutes until the vegetables are tender.

Remove from heat and stir in the nutritional yeast flakes and cheddar cheese until melted. Serve hot.

Calories – 200 kcal; Protein – 8g; Fat – 6g; Carbohydrates – 28g; Fiber – 5g; Sodium – 450mg

This Cream of Pea and Cheddar Soup is an oil-free vegan soup that is perfect for lunch or dinner. It’s packed with flavor and nutrition, and it’s easy to make in just 30 minutes using frozen peas, carrots, celery, onion garlic, vegetable broth or water thyme leaves black pepper nutritional yeast flakes cheddar cheese. Enjoy!

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