Vegan Broccoli Cheddar Cheese Soup
This vegan broccoli cheddar cheese soup is nutritious, and cheesy! It's makes a cozy and healthy choice that tastes so good! Perfect for lunches, or a light dinner. Serve as a casual meal with sandwiches or veggie burgers, or add as a course in a menu. It's a satisfying and incredibly tasty soup that will leave everyone wanting more.
Ingredients
- 4 cups chopped broccoli florets (or chopped broccoli stalks and florets)
- 2 large carrots, peeled and chopped
- 3 potatoes, peeled and diced
- 1/2 cup raw cashews, (soaked for at least 2 hours for creaminess)
- 5 cups vegetable broth
- 1/2 cup nutritional yeast (for cheesey flavor)
- 1/2 cup onion chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 4 -5 minutes until they become translucent. Then add garlic and stir for one minute.
- Add the vegetable broth, chopped carrots, cashews, and, potatoes to the pot and bring to a boil. Then reduce heat to simmer for 15 minutes, or until carrots and potatoes are tender. *(Note: Optional - If you want some whole broccoli florets in your soup then reserve 1/2 of the broccoli for this)
- Add lemon juice, tumeric, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and use an immersion blender to puree until smooth.
- Add broccoli and bring back to a boil, then simmer for 7 - 10 minutes.
- Leave broccoli chunky in soup or use immersion blender again to blend to preference.
- Season the soup with salt and pepper to taste. Serve with favorite toppings.