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
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
Preparation
Soak raw cashews in hot water for 20 minutes. Discard water and use later in cheese sauce.
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. 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 vegetables are tender, about 15 minutes.
Meanwhile, make the cheddar sauce. In a large pot, bring 4 cups of water to a boil. Add chopped potatoes and carrots and cook for 15 minutes or until tender.
Once potatoes and carrots are cooked, drain them 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 skillet with the soup and stir to combine. Simmer for 5 minutes and then serve hot.
