This extra creamy, delicious Broccoli ‘Cheddar’ Soup is perfect 😋
1 head of broccoli (~1 lbs)
4 cups vegetable broth*
1 medium potato
2 carrots, one chopped and one julienned/sliced
1 celery stalk
1 small sweet onion
3 garlic cloves
2 tbsp vegan butter
1/2 cup cashews
1/4 cup nutritional yeast
Juice of 1/2 a lemon (~2 tbsp)
1/2 tbsp Dijon mustard
Salt and pepper to taste
Crusty bread for serving
Pinch of turmeric
Wash broccoli, and divide into florets and stems. Chop up florets into bite-size pieces, and roughly chop up the stems (discard the tough end part), as well as the onion, one of the carrots, celery, potato, and smash the garlic cloves. Julienne or slice the second carrot, and set it aside together with the broccoli florets.
Heat up vegan butter in a large pot or Dutch oven, and sauté onion, garlic, broccoli stems, celery, and the chopped carrot for 8-10 minutes until fragrant over low heat. Add broth, chopped potato, and cashews. Cover, bring to a boil, and simmer until veggies are very tender (about 10 minutes).
Transfer to a blender (or use an immersion blender), add nutritional yeast, Dijon mustard, and lemon juice, and blend until smooth and creamy.
Transfer back to the pot, add broccoli florets and julienned carrot, and simmer a few more minutes until those are tender as well. If you want to use some vegan cheddar, add it now as well.
Add a little more water as needed to reach your desired consistency.
Season to taste with salt and pepper, and enjoy with some crusty bread!
*My go-to: betterthanbouillon vegetarian ‘no chicken’ base!
Optional: Add a pinch of turmeric to the blending process for color!
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