Vegan Broccoli Cheese Soup #soup #vegetarian

Vegan Broccoli Cheese Soup #soup #vegetarian

This thick and velvety veggie lover broccoli cheddar soup formula is stacked with "gooey" goodness that will extinguish your hankering for solace sustenance any night of the week. Child benevolent, veggie lover, without dairy and sans gluten.

This vegetarian broccoli cheddar soup formula is normally thick and smooth and it's everything from healthy plant-based fixings! I utilized potatoes to make it taste too smooth and carrots for the normally yellow shade of the stock that we as a whole know and love.

You can redo this vegetarian broccoli cheddar soup formula anyway you like– I stacked our soup with huge amounts of broccoli, two pounds to be correct! You could slice the broccoli down the middle and include destroyed carrots or cauliflower nibbles, or go through whatever vegetables you have in the ice chest. Basically anything swimming in "cheddar sauce" is certain to be scrumptious and eaten up by everybody in the family.

Also try our recipe Vegan Lentil Tortilla Soup

Vegan Broccoli Cheese Soup #soup #vegetarian


Ingredients

  • 1/3 cup raw cashews, soaked and drained
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium russet potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, peeled and thinly sliced
  • 2 cups water
  • 1 tsp paprika
  • 2 tsp garlic powder
  • 1/8 tsp cayenne pepper (For color, not heat)
  • 3 Tbsp nutritional yeast (Or more to taste)
  • 1 quart vegetable broth
  • 2 lbs broccoli florets (Fresh or frozen)
  • Sea salt and pepper to taste
  • Parsley for garnish

Instructions

  1. Soak cashews in water for 1 hour, drain and discard water. Set aside.
  2. Add olive oil to a dutch oven and cook the diced onions for 5 minutes over medium heat. Add cubed potatoes, thinly sliced carrots, a pinch of salt and 2 cups of water. Cover and let cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
  3. Let the mixture cool slightly before adding it to the high powered blender. Add vegetable broth, paprika, garlic powder, cayenne pepper, nutritional yeast, cashews, salt, and pepper to the food processor. Blend on high until smooth and creamy. (If you don't have a large blender, blend the soup in small batches.) Pour the soup back into the original pot and bring it to a low simmer for 5-10 minutes.
  4. You can use fresh or frozen broccoli for this soup (cook it while the potatoes and carrots are cooking). After you steam or roast the broccoli, chop it up into bite-size chunks and add it to the blended soup.
  5. Garnish each bowl with parsley and a sprinkle of cayenne.

Recipe Notes

  1. You can substitute chickpeas for the cashews if you want this recipe to be nut-free.
  2. You can use fresh or frozen broccoli in this recipe, it really doesn’t affect the consistency.
  3. Feel free to add grated carrots or other vegetables to the soup.
  4. The addition of cayenne pepper is just for color, not for heat. If you’re concerned, please omit it.


Read more our recipe Perfect Pound Cake

Source : https://bit.ly/2M0ioX7

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  3. Please delete this post. I never gave you permission to use my pictures, blog post text, or recipe. Thank you.

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