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Dairy Free Cheesy Vegetable Soup.
Kelly Roenicke
This dairy free cheesy vegetable soup is the perfect way to warm up on a freezing winter's day. Gluten free and allergy friendly soup recipe.
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
Soup
Cuisine
Dairy Free, gluten free, vegan.
Servings
4
Calories
476
kcal
Ingredients
US Customary
Metric
1x
2x
3x
▢
1
small onion
chopped
▢
2
teaspoons
olive oil
▢
1 ½
cups
Daiya cheddar shreds
or cheddar block
▢
32
ounces
unsweetened coconut milk
I used SO Delicious brand
▢
2
cups
cooked rice
I used Jasmine rice, you could use any white rice
▢
16
ounces
frozen California vegetable medley
you could also use fresh broccoli, cauliflower, and carrots
▢
1
teaspoon
garlic powder
▢
1
teaspoon
salt
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Instructions
Place the chopped onion and olive oil in a large pot and cook over medium heat for about 5 minutes, until translucent.
Add the unsweetened coconut milk and heat to a simmer. Add the Daiya cheddar shreds. Stir until melted and smooth.
Add the cooked rice, frozen vegetables, garlic powder, and sea salt. Cook until heated through, about 8-10 minutes.
Season with more salt and pepper if desired. Serve with a salad or crackers.
Notes
Store leftover soup in the refrigerator. It should be good for about 3 days.
Nutrition
Calories:
476
kcal
Carbohydrates:
79
g
Protein:
8
g
Fat:
14
g
Saturated Fat:
3
g
Sodium:
1159
mg
Potassium:
317
mg
Fiber:
6
g
Sugar:
13
g
Vitamin A:
5760
IU
Vitamin C:
13.9
mg
Calcium:
100
mg
Iron:
1.8
mg
Keyword
comfort food
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