Description
Creamy vegan broccoli cheddar soup made with plant-based ingredients. Rich, cheesy, and perfect for a comforting, healthy meal.
Ingredients
Scale
- 1 large head of broccoli, chopped into florets (stalks included for extra flavor)
- 1 cup cashews, soaked overnight or boiled for 10 minutes
- 2 tablespoons nutritional yeast
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Optional toppings: red pepper flakes, vegan cheese shreds, croutons
Instructions
- Prep the Veggies: Wash and chop the broccoli into florets, keeping the stalks. Chop the onion and carrots, and mince the garlic.
- Sauté and Sweat: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, stirring until softened and fragrant. Sprinkle in paprika, turmeric, salt, and pepper, and cook for another minute.
- Broccoli Takeover: Add the broccoli to the pot, stirring to coat it with the seasoning.
- The Broth Hug: Pour in the vegetable broth, ensuring all veggies are covered. Bring to a boil, then reduce heat to simmer for 15-20 minutes, or until veggies are tender.
- Cream Time: Remove the pot from heat. In a high-speed blender, combine the soaked cashews, nutritional yeast, half of the hot broth, and cooked veggies. Blend until completely smooth.
- Finish It Up: Pour the creamy mixture back into the pot. Add lemon juice and adjust salt and pepper as needed. Stir everything together and watch the magic happen!
- Serve: Serve warm and garnish with red pepper flakes, croutons, or your favorite toppings. Enjoy this bowl of plant-based heaven!
Notes
- If you don’t have time to soak cashews overnight, boil them in water for 10 minutes before blending.
- Frozen broccoli works too—just ensure it’s good quality!
Nutrition
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g