Creamy Vegan Broccoli Cheddar Soup
Ingredients
The soup base
-
2/3
cup
raw cashews
-
2
Tbsp
olive oil
-
1
small
onion, diced
-
1
large
carrot, chopped
-
4-5
cloves
garlic, minced
-
5
cups
broccoli, florets and stalks
-
2
medium
yellow potatoes, peeled and diced
-
2
tsp
Dijon mustard
-
1 ¼-1 ½
tsp
sea salt
-
3 ½
cups
water
-
¼-1/3
cup
nutritional yeast
For serving
-
optional
coconut bacon
-
optional
toasted bread
Instructions
- Soak cashews in hot water while preparing the soup.
- Heat olive oil in a large pot and sauté onion, carrot, and garlic until onions are translucent.
- Set aside some broccoli florets and add the remaining broccoli, potatoes, Dijon mustard, and salt to the pot. Sauté for a few minutes.
- Add water to the pot, bring to a boil, then reduce heat and simmer until potatoes are soft.
- Blend the soup with soaked cashews and nutritional yeast until smooth.
- Return the soup to the pot, add reserved broccoli, and cook until thickened.
- Serve warm with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
312
Total fat
17.3g
Total carbohydrates
31.3g
Total protein
12.7g
Sodium
851mg
Cholesterol
0mg
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