"VEGAN BROCCOLI CHEDDAR SOUP!"
Vegan Broccoli Cheddar Soup
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
What's more comforting that a bowl of creamy broccoli cheddar soup? This vegan version subs cashews and nutritional yeast for a dairy free alternative that's just as comforting and delicious.
Jump to Section
- Recipe Card
Prep time 35mins
Cook time 40mins
Recipe Card
ingredients
- 4 cups broccoli florets
- 1 chopped yellow onion
- 2 cups unsweetened plant milk
- 2 teaspoons vegetarian chicken flavored bouillon or vegetable broth
- 1 cup celery, chopped
- 1 cup chopped carrots
- 2 golden potatoes, chopped
- 1/2 teaspoon ground black pepper
Cheddar Sauce
ingredients
- 1 lemon, juiced
- 1/2 cup raw cashews, soaked in hot water for 20 minutes
- 1 cup carrots, chopped
- 1 cup golden potato, chopped
- 1 cup unsweetened almond milk (or water)
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons nutritional yeast
- 1 teaspoon neutral oil, for cooking
Method
Step 1
Drain cashews and discard water. Set aside.
Step 2
In a skillet over medium-high heat add 1 teaspoon oil then sauté onion for a few minutes.
Step 3
Add the non dairy milk to the onions along with two cups of filtered water and 2 teaspoons “not chicken” bouillon. Whisk together until bouillon is dissolved. Simmer for 5 minutes. Add potatoes and carrots and cook 10 minutes longer. Add broccoli and celery and simmer until all the vegetables are tender, about 15 minutes.
Step 4
Meanwhile, make “cheddar sauce.” In a separate pot, bring 4 cups of water to a boil. Add chopped potatoes and carrots to the pot and let cook for 15 minutes or until fork tender.
Step 5
Drain the potatoes and carrots (discarding the water), and place all remaining cheddar sauce ingredients into a blender and blend until smooth.
Step 6
Pour the sauce into the pot with the broccoli soup and stir to combine. Simmer for 10 mins or until all vegetables are cooked through. Taste and adjust seasoning.
Step 7
Using an immersion blender, blend the soup further to desired consistency, leaving a few vegetable pieces whole. If you don't have an immersion blender, transfer a few ladlefuls of soup into a blender, blend until smooth, and reincorporate into the soup.