This thick and creamy vegan broccoli cheese soup is loaded with “cheesy” goodness that will quench your craving for comfort food any night of the week. Kid-friendly, vegan, dairy-free and gluten-free.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 tbsp olive oil 1 medium onion, diced 2 medium russet potatoes, peeled and cut into 1-inch cubes 4 medium carrots, peeled and sliced 1/3 cup raw cashews 2 cups water 1 tsp smoked paprika 1 tsp garlic powder 1/4 tsp turmeric (For color) etc
Instructions:
Add olive oil to a dutch oven pot and saute the diced onions over medium heat until softened. Add cubed potatoes, carrots, cashews, a pinch of salt and 2 cups of water. Bring it to a low simmer and then cover it and let it cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
Let the mixture cool slightly before adding it to a blender. Add the vegetable broth, water, paprika, garlic powder, turmeric, nutritional yeast, salt, and pepper to the food processor. Blend on high until smooth and creamy. Pour the soup back into the original pot and bring it to a boil.
Chop the broccoli up into bite-size chunks and add it to the blended soup. Reduce the heat to a low simmer, cover, and let it cook for 5-10 minutes or until the broccoli is soft.
