Cheddary Soup

"This recipe hails from "Breaking the Food Seduction" by Neal Barnard, MD. It's high in protein, low in calories and dairy free!"
photo by a user photo by a user
Ready In:
5 cups




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

Questions & Replies

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  1. Denise P.
    I used 4 small red potatoes and 10 baby carrots, a Vidalia onion. I omitted the onion powder, since there was about 2 cups of onion. I used my stick blender to only smooth out as much as I wanted, a little chucky potato was nice. Not sure we will make again, good flavor, just not special.
  2. Ameliahead
    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!


I moved to Seattle from Alaska in August of 2001. I am a nutrition graduate from Bastyr Naturopathic University and am a personal trainer and holistic health counselor (receiving additional education from the Institute for Integrative Nutrition). I have opened up a practice in the Seattle area and love to assist people in meeting their health, fitness, and nutrition goals in person and by phone. I also love trying new recipes and testing them out of friends and family, but have missed cooking a great deal while transitioning from a student to a business owner. I'm hoping to have more time to experiment in the kitchen for both personal and business reasons! I have successfully three marathons in the last 3 years - running has been a great stress release for me and has been a wonderful way to make friends here. I'm passionate about sustainable food, running, nutrition, individual and world peace, turtles, and my friends. I have a strong dislike for cold weather and violence. If I had a month off and enough cash to do so, I would travel to Costa Rica and explore as much of the land there that I could get my hands on (then buy property for a wellness center)! If I had a month off with no money, I'd focus on my running, trying new recipes, deepening existing friendships and sleeping in! You may know me on this site as VeganRunner, but I am no longer maintaining a vegan lifestyle.
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