This creamy Vegan broccoli cheddar soup is a comforting, nutrient-packed bowl of goodness. Blended with tender broccoli, rich plant-based ingredients, and a touch of garlic, it delivers a velvety texture and a burst of flavor in every spoonful. Perfect for a cozy meal that’s both satisfying and wholesome!
Ingredients
454 grams (1 pound) Frozen Broccoli
1-1/2 cups Cashews (soaked for at least 4 hours or overnight, drained and rinsed)
1 large Onion, diced
2-3 Garlic Cloves, minced
2 medium Carrots, peeled and diced (optional)
2 large Potato, peeled and diced
4 cups Vegetable Broth
1/4 cup Nutritional Yeast
1 Tablespoon Lemon Juice
1 tsp Dijon Mustard (optional)
1 tsp Paprika
Salt and Pepper to taste
1 Tablespoon Olive Oil or Vegan Butter
Fresh Parsley or Chives for garnish (optional)
Shredded Vegan Cheddar Cheese for garnish (optional)
Instructions
In a large pot, heat the olive oil or vegan butter over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant.
Add the diced carrots, potato, and frozen broccoli to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the vegetables are tender.
While the vegetables are cooking, blend the soaked cashews with 1 cup of water, nutritional yeast, lemon juice, Dijon mustard (if using), and smoked paprika until smooth and creamy. Add more water if needed to reach your desired consistency, set aside.
Once the vegetables are tender, ladle half the soup into the blender to blend the soup until smooth. Pour the soup back into the pot of the rest of the soup and stir.
If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Taste the soup and adjust the seasoning with salt and pepper as needed. Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
Serve the soup hot, garnished with fresh parsley, chives or vegan cheese if desired.
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