Vegan Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets
- 1 onion, chopped
- 2 cups almond milk or any unsweetened plain plant milk
- 3 cups filtered water
- 1 1/2 tbsp “Not chicken” bouillon
- 1 cup celery,chopped
- 1 cup carrot, chopped
- 1-2 golden potatoes, chopped
- 1/2 tsp black pepper
- juice of 1 lemon
- 1/2 cup raw cashews (soaked for 20 minutes in hot water)
- 1 cup carrot, chopped
- 1 cup potato, chopped
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp garlic powder
- 1/4 cup nutritional yeast
Preparation
Soak raw cashews in hot water for 20 minutes
Discard water and add into cheese sauce later
In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes
Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon
Whisk together until bouillon is dissolved
Bring to a simmer for about 5 minutes
Add potatoes and carrots cook for 10 minutes then add broccoli and celery; simmer until all the vegetables are tender, about 15 minutes
Meanwhile make “cheddar sauce”
In a large pot bring 4 cups of water to a boil
Add copped potatoes and carrots to the pot and let cook for 15 minutes or until tender
Once potatoes and carrots are cooked, drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth
Pour the sauce into the pot and stir to combine
Simmer for 5 minutes and then serve hot! Enjoy