This Ultimate Broccoli-Cheese Soup recipe is an exclusive from Brandi Doming’s cookbook The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less. Click here to find out where you can purchase a copy of the book.
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Brandi Doming, creator of the popular blog The Vegan 8, is a mom, wife, designer, and blogger. Her blog was voted a Top 21 Vegan Blog of 2016 by the hugely popular vegan magazine, VegNews. She’s appeared regularly in Forks Over Knives magazine, and was featured in the documentary Eating You Alive. She lives with her husband and daughter in Houston, Texas.
This salad—a reader favorite on my blog—may use basic ingredients, but it packs a punch of flavor. It can be served either warm or chilled. The crushed tortilla chips add a nice crunch, but you can omit them if you want to keep this recipe gluten-free. This salad is also yummy as a filling for tacos.
- 2 cups (200g) diced red bell pepper
- 1 ¼ cups (168g) frozen sweet corn
- 2 (15-ounce) cans low-sodium black beans, drained and rinsed, or 3 cups cooked (510g)
- ¼ cup (60g) fresh lime juice
- 1 tablespoon (20g) pure maple syrup
- 1 teaspoon (2.5g) chili powder
- ½ teaspoon (1.5g) ground cumin
- ⅛ teaspoon fine salt
- 1 medium avocado (150g), chopped
- Optional: crushed tortilla chips for serving
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Place the chopped bell pepper on the prepared pan, and season to taste with salt and pepper. Roast at 400°F for 10 minutes.
- While the peppers are roasting, place the corn and beans in separate bowls, and warm up either in the microwave or on the stovetop.
- Combine the lime juice, syrup, chili powder, cumin, and salt in a small bowl, and whisk well. Add the lime mixture to a small pan over medium-low heat. Cook for 2 to 3 minutes to heat through.
- Add the roasted bell pepper to a large serving bowl. Add the corn, beans, and lime mixture, and toss to coat everything evenly. Taste and add more salt and seasonings, if desired. Add the avocado right before serving, and top with crushed tortilla chips, if desired.
- Calories: 345
- Sugar: 7.2g
- Sodium: 374mg
- Fat: 8.5g
- Carbohydrates: 56g
- Fiber: 20.1g
- Protein: 15.7g
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Reprinted from THE VEGAN 8 copyright Brandi Doming 2018, used with permission by Oxmoor House Books, a division of Meredith Corporation.
(Click on the image above to order your copy)
About the book
Blogger Brandi Doming grew up in Texas, where meat and dairy were staples in every meal she ate. Six years ago, she became vegan.
It wasn’t a planned dietary change. Her husband suffered for years from debilitating gout, a type of arthritis that causes inflammation. “It was through many painful years, sleepless nights, conflicting advice from doctors, and being on and off crutches that I discovered our own answer in how to heal him,” Doming said. She researched a vegetarian diet, then a vegan diet. “Our lives changed dramatically in a wonderful way,” she said.
With her blog The Vegan 8, Doming started sharing her recipe triumphs and found a still-growing fan base of readers who love her recipes of 8 ingredients or less.
In her debut cookbook The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less (Oxmoor House, October 16, 2018, $25.99), Doming provides 90 all-new recipes along with 10 of the blog’s most popular dishes that are all made with 8 ingredients or less (excluding salt, pepper, and water).
Her recipes are ideal for anyone new to plant-based cooking or those seeking simplified, wholesome, family-friendly options for weeknight dinners. All the recipes are dairy-free and most are oil-free, gluten-free, and nut-free (if not, Doming offers suitable alternatives).
If you loved this ultimate broccoli-cheese soup…
Stay tuned for more exclusive recipes from The Vegan 8! Until then, here are some more comforting vegan soup recipes: