Vegan Broccoli Cheese Soup with Kale
Ingredients
- 3 medium potatoes, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 large onion, chopped
- 1 1/2 cups cabbage, chopped
- 1 1/2 cups button mushrooms, chopped
- 3 cups broccoli florets
- 1 cup water
- 1 1/2 cups plant based milk
- 2 tbsp tamari
- 1 cup cashews, soaked
- 3 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1 tsp salt
- Juice of 1 lemon
- 1 1/2 cups kale, de-stemmed and chopped
Preparation
Start by boiling the carrot and potatoes in a saucepan for 12-15 minutes.
Meanwhile, add the onion and cabbage to a different saucepan and sauté for 2-3 minutes, until they start to soften.
Add the mushrooms and sauté for a further 2 minutes.
Now add the broccoli, water, 1 cup of the plant based milk and tamari.
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, setting aside 1/2 cup of the cooking water.
Transfer the vegetables to a blender or food processor together with the cashews, nutritional yeast, turmeric, salt, the rest of the plant based milk, lemon juice, and the cooking water.
Blend until very smooth and then stir the 'cheese' sauce into the saucepan with the broccoli.
Simmer for a further 5 minutes to allow the soup to thicken, adding the kale halfway through to allow it to wilt.
