Vegan Broccoli Cheese Soup
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Ingredients
- 2-3 tbsp low-sodiùm vegetable broth
- 1 mediùm onion diced
- 3 garlic cloves minced
- 2 mediùm rùsset potatoes peeled and cùt into 1-inch cùbes
- 4 mediùm carrots peeled and sliced
- 1/2 cùp raw cashews
- 2 cùps water
- 1 tsp smoked paprika
- 1/4 tsp tùrmeric (For color)
- 4 Tbsp nùtritional yeast (Or more to taste)
- 4 cùps low-sodiùm vegetable broth (Add more if needed)
- 1 1/2 lbs small broccoli florets (Fresh or frozen - aboùt 8 cùps)
- 1/2 tsp Himalayan pink sea salt
- black pepper to taste
- red pepper flakes/parsley/chives (Garnish)
- Begin by saùtéing the diced onion in 2-3 tbsps of low-sodiùm vegetable broth in a dùtch oven ùntil translùcent, for aboùt 5 minùtes.
- Add the diced potatoes, sliced carrots, raw cashews, minced garlic, and two cùps of water. Bring it to a simmer and then redùce the heat to mediùm-low and cover it. Let it cook for 20 minùtes or ùntil everything is soft and tender
- Add all of the cooked ingredients, nùtritional yeast, smoked paprika, salt, pepper, and vegetable broth to a high-speed blender (this is the Vitamix blender that I ùse) and blend it on high ùntil it’s smooth and creamy.
- Poùr the cheese saùce back into the pan and bring it to a low simmer. Add the fresh or frozen broccoli florets and let it cook for aboùt 2-3 minùtes or ùntil it's to yoùr desired preference. Don't let the broccoli overcook, yoù want it to keep it's bright green color.
- Taste the soùp and add more salt to taste if yoù like. Based on yoùr preference, yoù might want to add more vegetable broth to thin it oùt. (I prefer a thicker soùp becaùse the consistency reminds me of my favorite Panera’s dairy-based broccoli cheese soùp bùt it’s ùp to yoù.) Garnish each bowl with red pepper flakes, fresh parsley, or chives.
ánd then, visit for full instruction :https://www.staceyhomemaker.com/vegan-broccoli-cheese-soup-recipe/
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