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 1/2 tbsp “not chicken” bouillon
- 1 cup celery,chopped
- 1 cup carrot, chopped
- 1-2 golden potatoes, chopped
- 1/2 tsp black pepper
Preparation
Soak raw cashews in hot water for 20 minutes. (Discard water and add into cheese sauce later
In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes
Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon. Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add potatoes and carrots cook for 10 minutes then add broccoli and celery; simmer until all the vegetables are tender, about 15 minutes
For the cheddar cheese sauce: juice of 1 lemon, 1/2 cup raw cashews (soaked for 20 minutes in hot water), 1 cup carrot, chopped, 1 cup potato, chopped, 1 cup unsweetened almond milk, 1/2 cup water, 1 tsp salt, 1/2 tsp pepper, 1/2 tbsp garlic powder, 1/4 cup nutritional yeast
