Go Back

Vegan Broccoli Cheese Soup

No ratings yet
Print
Author: Liv King

Ingredients
 

  • 2 tablespoon Oil of choice
  • 1 Onion, diced
  • 1 cup Carrots, diced
  • 2 cups Potatoes, peeled and diced
  • 3 Garlic Cloves
  • 5 cups Vegetable Broth
  • 4 cups Broccoli, bite sized pieces
  • ½ tsp Paprika
  • ½ teaspoon Ground Mustard
  • ½ teaspoon Salt or to preference
  • ½ tsp Black Pepper
  • Pinch of cayenne pepper
  • Vegan Cheese for garnish, optional
  • Baguette optional, recommended

Cashew Cheese Sauce

  • 1 cup Cashews
  • 1 cup Water
  • 1 cup Plant Milk
  • ½ cup Nutritional Yeast
  • 1 tsp Salt
  • ½ teaspoon Black Pepper

Instructions

  • 1 Heat oil in a large, deep pot on medium high heat. 
    2. Dice onion and carrots. Sprinkle with salt and cook for 5-7 minutes! Peel and chop potatoes and three garlic cloves. Add to pot and cook for an additional 3 minutes, lightly sprinkling with salt again. Add 4 cups of broccoli, cook for another 3 minutes. 
    3. Add 5 cups of vegetable broth to pot and bring to a boil. Reduce heat and simmer for 20-25 minutes. Meanwhile, make cheese sauce. 
    4. Add all ingredients for Cashew Cheese Sauce to blender and blend until smooth. If you don't have a high speed blender, soak cashews in hot water for 20 minutes. 
    5. Add paprika, ground mustard, salt, pepper, and cayenne to soup. Empty out Cashew Cheese Sauce into separate bowl. Carefully transfer soup to blender and cover with a dish towel to avoid splashes. Pulse a few times until soup is slightly chunky or to preference. Return soup to pot and add cashew cheese. 
    6. Enjoy with shredded vegan cheese (I recommend the brand follow your heart) on top and of course, don't forget the baguette! 
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!