Vegan Broccoli Cheddar Soup
Ingredients
- 1 cup raw cashews, soaked overnight* (see notes)
- 2 cups filtered water
- 1/2 cup nutritional yeast
- 1 tbsp fresh lemon juice
- 3 1/4 cups vegan chicken broth or vegetable broth of your choice (see notes)
- 1/2 medium onion, finely diced
- 1 rib celery, finely diced
- 2 cloves garlic, finely minced
- 2 3/4 cups finely chopped broccoli
- 1 cup carrot, julienned
- 1/4 tsp nutmeg
- 1 tsp salt, plus more to taste
- Black pepper, to taste
Garnishes
- Fresh parsley
- Vegan croutons
Preparation
Drain the cashews and transfer them to a high speed blender along with 2 cups of water, nutritional yeast, and lemon juice. Blend on high until smooth and set aside.
In a large pot over medium heat, add 2 tbsp of vegetable broth along with the onions and celery. Sauté until softened, about 3 minutes. Add the garlic and cook for 2 minutes more, adding 2 more tbsp of vegetable broth as needed to prevent burning.
Add the remaining vegetable broth to the pot along with the blended cashew mixture and mix until uniform. Add the broccoli, carrots and nutmeg and mix again until combined. Bring to a boil and lower to a simmer. Cook for 15-20 minutes, stirring often, until the soup has thickened.
Remove it from the heat and season with salt and pepper to taste.
Serve warm with a garnish parsley and croutons.
