Vegan Broccoli Cheese Soup
Ingredients
- 1 cup cabbage, chopped
- 1 1/2 cups mushrooms, chopped
- 2 cups broccoli florets
- 1 cup water or veggie broth
- 1 1/2 cups plant based milk
- 1 cup cashews, soaked overnight
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp pink salt
- juice of 1 lemon
- 1 cup kale, de-stemmed and chopped
Preparation
Start by boiling the carrot and potatoes in a saucepan for 12-15 minutes, until fork tender
Meanwhile, add the onion and cabbage to a different saucepan and sauté for 2-3 minutes, until they start to soften
Then, add the mushrooms and sauté for a further 2 minutes
Add the broccoli, water/veggie broth, 1 cup plant based milk, stir together and leave to simmer for 5-7 minutes, until the broccoli is bright green and soft
Once the potatoes and carrots are cooked, drain them but retain 1/2 cup of the cooking water
Transfer the vegetables and the cooking water to a blender or food processor together with the rest of the plant based milk, cashew, nutritional yeast, turmeric, salt and lemon juice
Blend until very smooth and stir into the saucepan with the broccoli
Simmer for 5 a further 5 or so minutes to allow the soup to thicken, adding the kale around half way through to allow it to wilt
