Vegan Chicken and Broccoli Alfredo Soup
Ingredients
- 9 oz cooked pasta (fusilli)
Cashew cream
- 1/2 cup cashews
- 1 cup vegan chicken broth (sub veggie broth)
- 1/4 cup nutritional yeast
Chicken substitute
- 4 oz soy curls (or 2 cups vegan chicken)
- 1 tbsp Italian seasoning
Soup
- 1/4 cup vegan butter
- 1 large onion diced
- 1 leek diced
- 3/4 garlic cloves minced
- 2 tbsp flour
- 1 tbsp Italian seasoning
- 6 cups veggie broth
- 3 cups broccoli florets chopped small
- 2 tsp crushed red pepper
- 1 cup non-dairy milk
- juice of 1/2 lemon
- salt and pepper to taste
Preparation
In a high-speed blender, combine the cashew cream ingredients and mix on high until smooth. Set aside.
If using soy curls, hydrate them in water according to package directions. Squeeze out excess water using a kitchen towel. Drizzle a pan with oil, cook on medium heat, add seasoning, and cook until golden, about 6-10 minutes. Set aside.
In a large pot, melt the butter over medium heat, add the onion and leeks, and sauté until translucent, about 5-7 minutes.
Add the garlic and seasoning, then slowly whisk in the flour until golden, about 2 minutes.
Add the broth and broccoli, bring to a boil, then lower to a simmer, and cook until the broccoli is fork tender, 6-8 minutes.
Add the cashew cream, non-dairy milk, soy curls, and red pepper, and cook until heated through. Add lemon juice and salt and pepper to taste.
To serve, add the desired amount of pasta to a bowl and pour the soup over it. Enjoy!
