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
Cheddar cheese sauce
- Juice of 1 lemon
- 1/2 cup raw cashews
- 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, then discard the water and set aside for later use.
In a skillet over medium-high heat, add 1 tablespoon oil and sauté the onion for a few minutes.
Pour in almond milk, two cups of filtered water, and 1 1/2 tablespoons “Not chicken” bouillon, whisk together until the bouillon is dissolved, bring to a simmer for about 5 minutes, add potatoes and carrots, cook for 10 minutes, then add broccoli and celery and simmer until all the vegetables are tender, about 15 minutes.
Meanwhile, make the cheddar sauce by bringing 4 cups of water to a boil in a large pot, add chopped potatoes and carrots, and cook for 15 minutes or until tender.
Once the potatoes and carrots are cooked, drain them and discard the water, then place all the cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth.
Pour the sauce into the pot with the soup, stir to combine, simmer for 5 minutes, and then serve hot.
