- 1 cup onion
- ½ cup carrots
- ½ cup celery
- 1 medium-sized Yukon Gold potato
- 2 cups broccoli, chopped into small florets
- 2 cups vegetable broth
- 1 cup unsweetened, unflavored plant-based milk (we recommend oat milk for creaminess)
- 1 8-ounce tub of FIELD + FARMER Vegan Queso dip
- 2 Tablespoons olive oil
- Salt + pepper to taste
- Dice onion, carrot, celery, and potato into ½-inch pieces.
- Heat up 2 Tablespoons of olive oil on medium heat and cook chopped up vegetables until onion is translucent.
- Season with a pinch of salt and pepper.
- In a blender, combine the cooked vegetables, vegetable broth, plant-based milk, and FIELD + FARMER Vegan Queso dip.
- Pour the blended soup on medium heat and add broccoli .
- Add more salt and pepper to taste and enjoy!