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Creamy Vegan “Cheesy” Broccoli Soup

by Merle O'Neal featured in Recipes To Help You Cut Back On Dairy

Inspired by staceyhomemaker.com

Ingredients

for 10 servings

  • ½ cup
    cashews, soaked (65 g)
  • 1 tablespoon
    olive oil
  • 1 onion, chopped
  • 2 potatoes, cubed
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • salt, to taste
  • 6 cups
    vegetable broth, divided (1.4 L)
  • ½ cup
    nutritional yeast (70 g)
  • 1 teaspoon
    paprika
  • 1 teaspoon
    pepper
  • 1 head broccoli, florets roasted or steamed
    Calories 79
    Fat 3g
    Carbs 9g
    Fiber 2g
    Sugar 1g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. In a small bowl, soak the cashews in water for 1 hour.
  2. In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
  3. Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
  4. Transfer the soup to a blender and blend until smooth.
  5. Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
  6. Combine the cashew mixture and “cheese” mixture in the soup pan and stir.
  7. Add the broccoli and stir to combine.
  8. Enjoy!
 

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