Cheesy Vegan Broccoli Soup
Ingredients
The base
-
2
tablespoons
olive oil or ghee
-
1
small
onion, diced
-
1-2
cloves
garlic, minced
-
2
cups
vegetable stock or chicken stock
-
4
cups
broccoli florets
-
1 ½
cups
shredded carrot
The creamy mixture
-
1
cup
raw cashews, soaked for 4 hours
-
1
cup
water
-
½
teaspoon
mustard powder
-
½
teaspoon
smoked paprika
-
½
cup
nutritional yeast
-
1
tablespoon
fresh lemon juice
-
¼
cup
almond milk
-
1
dash
cayenne pepper
-
to taste
sea salt
-
to taste
freshly cracked pepper
-
optional
fresh parsley, for serving
Instructions
- Heat olive oil in a medium saucepan over medium heat and sauté the onion until translucent.
- Add garlic and cook for about 30 seconds until fragrant.
- Add stock, broccoli, and carrots, cover, and simmer until broccoli is tender, about 10-15 minutes.
- In a high-speed blender, combine cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper. Blend until smooth.
- Pour the blended mixture into the saucepan and stir until smooth. Season with salt and pepper to taste.
- Serve the soup in bowls and garnish with chopped parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
331
Total fat
22g
Total carbohydrates
27g
Total protein
12g
Sodium
562mg
Cholesterol
0mg
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