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
Boil 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.
Add the broccoli, water, 1 cup of the plant-based milk, and tamari.
Stir together and 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 potatoes and carrots to a blender or food processor along with the cashews, nutritional yeast, turmeric, salt, the remaining plant-based milk, lemon juice, and the reserved cooking water.
Blend until very smooth.
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.
