This thick and creamy vegan broccoli cheese soup recipe is loaded with �cheesy� goodness that will quench your craving for comfort food any night of the week. Kid-friendly, vegan, dairy-free and gluten-free.
Servings: 6 -8 servings
Ingredients
1/3 cup raw cashews, soaked and drained
2 tbsp olive oil
1 medium onion, diced
3 medium russet potatoes, peeled and cut into 1-inch cubes
4 medium carrots, peeled and thinly sliced
2 cups of water
1 tsp paprika
2 tsp garlic powder
1/8 tsp cayenne pepper (For color, not heat)
3 Tbsp nutritional yeast (Or more to taste)
1- quart vegetable broth
2 lbs broccoli florets (Fresh or frozen)
Sea salt and pepper to taste
Parsley for garnish
Instructions
- Soak cashews in water for 1 hour, drain and discard water. Set aside.
- Add oil to a dutch oven and cook the diced onions for 5 minutes over medium heat. Add cubed potatoes, thinly sliced carrots, a pinch of salt and 2 cups of water. Cover and let cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
- Visit Vegan Broccoli Cheese Soup @ staceyhomemaker.com for full instructions and notes of recipe.