Vegan Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets
- 1 onion
- 2 cups almond milk or any unsweetened plain plant milk
- 3 cups filtered water
- 1 1/2 tablespoons not chicken bouillon
- 1 cup celery
- 1 cup carrot
- 1-2 golden potatoes
- 1/2 teaspoon black pepper
- juice of 1 lemon
Cheddar cheese sauce
- 1/2 cup raw cashews
- 1 cup carrot
- 1 cup potato
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon garlic powder
- 1/4 cup nutritional yeast
Preparation
Soak raw cashews in hot water for 20 minutes and discard water later.
In a skillet over medium-high heat, add 1 tablespoon oil and sauté onion for a few minutes.
Pour almond milk, 2 cups filtered water, and 1.5 tablespoons not chicken bouillon into the skillet. Whisk until bouillon dissolves, bring to a simmer for 5 minutes.
Add potatoes and carrots, cook for 10 minutes, then add broccoli and celery and simmer until all vegetables are tender, about 15 minutes.
Meanwhile, in a large pot, bring 4 cups water to a boil. Add chopped potatoes and carrots for the cheese sauce and cook for 15 minutes or until tender.
Drain the potatoes and carrots, discard water, and blend with all cheddar sauce ingredients until smooth.
Pour the sauce into the soup pot, stir to combine, simmer for 5 minutes, and serve hot.
