Description
This creamy vegan broccoli cheddar soup has the cheesy flavour and thick creamy texture you love, made with no dairy or cashews and ready in 35 minutes.
Ingredients
- 2 tbsp olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 3 large carrots, peeled and diced
- 1 large russet potato, peeled and diced
- 2 cups broccoli florets, chopped
- 2 cups vegetablebroth
- 1 cup unsweetened dairy-free milk like almond or soy
- 2 tbsp nutritional yeast
- 1 cup vegan cheddar cheese shreds
- salt and pepper to taste
- Optional: 1 tbsp lemon juice
- Optional: 1 tbsp fresh dill & parsley, minced
Instructions
- In a large pot on medium heat, add the onion and garlic and cook 3-4 minutes, until softened.
- Add the carrots, potato, broccoli, broth and milk. Bring to a simmer, then cook about 5 minutes, until broccoli is bright green and fork-tender.
- Using a slotted spoon or pair of tongs, remove large broccoli florets from soup and set aside.
- Continue simmering soup about 10-15 minutes, until potato and carrot is fork-tender.
- Transfer to a blender or use an immersion blender to blend until smooth.
- Transfer soup back to pot. Add nutritional yeast, vegan cheese, reserved broccoli and lemon juice. Season with a pinch of salt and pepper. Taste and add more if necessary.
- Stir until cheese is melted. Serve with fresh herbs, if desired.