Vegan Broccoli Cheese Soup
Ingredients
- 1/2 tbsp olive oil
- 3 medium russet potatoes, chopped
- 3 garlic cloves, minced
- 1 onion, chopped
- 2 carrots, chopped
- 3 cups broccoli florets
- A pinch of salt and pepper
- 1 tsp dijon mustard
- 1.5 liters vegetable broth
Cheese sauce
- 1 cup cashew
- 1/4 cup nutritional yeast
- 1 cup water
- 1 lemon, juiced
- 1 tbsp miso paste
- A pinch of pepper
Preparation
Heat oil over medium heat in a large soup pot.
Sauté onion and carrots for 5 minutes.
Add garlic and cook for an additional minute.
Add potatoes, broccoli, vegetable stock, mustard, salt and pepper and bring to a low boil.
Turn heat to medium-low and simmer covered for 15 minutes.
While soup is simmering, prepare cheese mixture by adding all ingredients to a blender and blending until smooth.
Once soup has simmered, add cheese sauce and blend soup with a hand blender or in batches in a stand blender.
Serve with your favourite crusty bread.
