Broccoli Cheddar Soup (vegan!)
Soups/Stews
What You’ll Need:
Base Ingredients:
🛢️ 2 tbsp olive oil
🧅 1 medium onion, diced
🧄 2 garlic cloves, minced
🥔 3 medium russet or Yukon Gold potatoes, peeled and diced
🥕 2 medium carrots, peeled and diced
🌿 2 celery stalks, diced
🍲 4 cups vegetable broth
Cheesy Flavor:
🥜 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
🧀 1/2 cup nutritional yeast
🥛 1/2 cup unsweetened dairy-free
🫙 1 tbsp white miso paste (optional, for extra umami)
🟡 1 tsp Dijon mustard
🌶️ 1/2 tsp smoked paprika
🧂 1/4 tsp turmeric (for color)
Optional Toppings:
🌿 fresh parsley
🥖 croutons or toasted bread
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Cook the Vegetables: Heat olive oil or vegan butter in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes, or until softened. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
- Blend the Cheesy Sauce: While the soup is simmering, blend the soaked cashews, nutritional yeast, plant-based milk, miso paste, Dijon mustard, smoked paprika, and turmeric in a high-speed blender until smooth and creamy.
- Combine and Blend: Once the vegetables are tender, use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot. Stir in the blended cashew cheese sauce. Mix well and let it simmer for another 5 minutes to thicken.
- Season and Serve: Taste and season with salt, black pepper, and red pepper flakes, if desired. Serve hot, garnished with fresh chives, vegan cheese, or croutons.
Tips:
- Nut-Free Option: Replace cashews with 1/2 cup peeled and boiled potatoes or 1/4 cup tahini for creaminess.
- Make Ahead: This soup reheats beautifully. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Substituttions
Broccoli Cheddar Soup (vegan!)
Ingredients:
Base Ingredients:
🛢️ 2 tbsp olive oil
🧅 1 medium onion, diced
🧄 2 garlic cloves, minced
🥔 3 medium russet or Yukon Gold potatoes, peeled and diced
🥕 2 medium carrots, peeled and diced
🌿 2 celery stalks, diced
🍲 4 cups vegetable broth
Cheesy Flavor:
🥜 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
🧀 1/2 cup nutritional yeast
🥛 1/2 cup unsweetened dairy-free
🫙 1 tbsp white miso paste (optional, for extra umami)
🟡 1 tsp Dijon mustard
🌶️ 1/2 tsp smoked paprika
🧂 1/4 tsp turmeric (for color)
Optional Toppings:
🌿 fresh parsley
🥖 croutons or toasted bread
Features:
Instructions:
- Cook the Vegetables: Heat olive oil or vegan butter in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes, or until softened. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
- Blend the Cheesy Sauce: While the soup is simmering, blend the soaked cashews, nutritional yeast, plant-based milk, miso paste, Dijon mustard, smoked paprika, and turmeric in a high-speed blender until smooth and creamy.
- Combine and Blend: Once the vegetables are tender, use an immersion blender to partially blend the soup in the pot, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot. Stir in the blended cashew cheese sauce. Mix well and let it simmer for another 5 minutes to thicken.
- Season and Serve: Taste and season with salt, black pepper, and red pepper flakes, if desired. Serve hot, garnished with fresh chives, vegan cheese, or croutons.
Tips:
- Nut-Free Option: Replace cashews with 1/2 cup peeled and boiled potatoes or 1/4 cup tahini for creaminess.
- Make Ahead: This soup reheats beautifully. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
