Vegan Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets
- 1 onion, chopped
- 2 cups almond milk or any unsweetened plain plant milk
- 3 cups filtered water
- 1.5 tbsp “Not chicken” bouillon
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1-2 golden potatoes, chopped
- 0.5 tsp black pepper
Cheddar cheese sauce
- Juice of 1 lemon
- 0.5 cup raw cashews
- 1 cup carrot, chopped
- 1 cup potato, chopped
- 1 cup unsweetened almond milk
- 0.5 cup water
- 1 tsp salt
- 0.5 tsp pepper
- 0.5 tbsp garlic powder
- 0.25 cup nutritional yeast
Preparation
Soak raw cashews in hot water for 20 minutes.
In a skillet over medium-high heat, add 1 tablespoon oil and sauté onion for a few minutes.
Pour almond milk, two cups of filtered water, and 1.5 tablespoons “not chicken” bouillon into the skillet and whisk together until bouillon is dissolved.
Bring the mixture to a simmer for about 5 minutes.
Add potatoes and carrots to the skillet and cook for 10 minutes.
Then add broccoli and celery and simmer until all vegetables are tender, about 15 minutes.
Meanwhile, make the cheddar sauce by bringing 4 cups of water to a boil in a large pot.
Add chopped potatoes and carrots to the pot and cook for 15 minutes or until tender.
Once cooked, drain the potatoes and carrots and discard the water.
Place all cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth.
Pour the sauce into the soup mixture and stir to combine.
Simmer for 5 minutes and then serve hot.
