Cheddary Soup

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Total Time
10 mins
15 mins

This recipe hails from "Breaking the Food Seduction" by Neal Barnard, MD. It's high in protein, low in calories and dairy free!

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  1. Place vegetables and water in a large soup pot and bring to a boil.
  2. Reduce heat to medium, and simmer until veggies are tender, about 10 minutes.
  3. remove from heat and stir in remaining ingredients.
  4. Transfer in small batches to a blender and puree (carefully!) until smooth.
  5. Reheat in a soup pot over medium high heat, stirring often, until hot.
  6. Do not boil.
Most Helpful

4 5

This is very good! I did make a few adjustments, but I don't think any of them drastically altered the flavor. I left the potato and carrot unpeeled for nutrients, which left the texture of the soup not entirely smooth. This did not bother me, but if you have texture issues, I would recommend peeling. I also added a clove of garlic to the veggies and omitted the garlic and onion powders. Finally, I added a couple of dashes each of Pickapeppa and hot sauce. This soup actualy tastes unhealthy (very rich), but it is obviously very healthy!