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…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 35 minutes  ]

• 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

Preparation Method

1. Soak cashews in water for 1 hour, drain and discard water. Set aside.
2. 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.
3. Let mixture cool slightly before adding it to the food processor or high powered blender.
4. Add vegetable broth, paprika, garlic powder, cayenne pepper, nutritional yeast, cashews, salt, and pepper to the food processor. Blend on high until smooth and creamy.
5. Note – If you don’t have a large blender, blend the soup in batches.
6. Pour the soup back into the original pot and bring to a low simmer for 5-10 mins.
7. You can use fresh or frozen broccoli for this soup (cook it while the potatoes and carrots are cooking). After you steam or roast the broccoli, chop it up into bite-size chunks and add it to the soup.
8. Garnish each bowl with parsley and a sprinkle of cayenne.

Enjoy it!!

Source

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