This vegan broccoli cheese soup recipe is savory, creamy, and packed with vegetables.
Course: Main Course, Soup
Keyword: Vegan Broccoli Cheese Soup
2tablespoonsextra-virgin olive oil
4cupschopped broccoli floretsabout 3 small heads of broccoli
1smallyukon gold potatowashed and chopped
1 ½teaspoonsapple cider vinegar
Salt and pepper to taste
In a large pot over medium heat, heat the oil. Once hot, add the shallot, broccoli, carrots, and a sprinkle of salt and pepper. Cook for 10 minutes, stirring frequently, or until the vegetables are slightly tender.
Increase the heat to medium-high and add the potatoes, garlic, nutritional yeast, and vegetable stock to the pot. Stir well to combine and bring to a low boil. Once boiling, reduce the heat to a gentle simmer and cook for 20 minutes.
Carefully ladle the soup into a blender. Add the cashews, vinegar, mustard, and lemon juice. Blend until smooth. If you prefer a few chunks of vegetables in your soup, leave about a cups-worth of soup in the soup pot.
Taste and add additional salt or pepper to taste. Serve immediately or pour the soup back into the pot over low heat to keep warm until ready to serve.
Nutrition for ¼ of recipe: 270 calories, 15 grams fat (2 grams saturated), 27 grams carbs, 7 grams fiber, 6 grams sugar, 10 grams protein
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