Vegan Broccoli Cheddar Soup
A comforting soup recipe, perfect for the winter and fall.
Ingredients
- 3 tbsp vegetable broth use water or oil if preferred
- 1 red onion diced
- 1 carrot roughly chopped
- 2 Yukon gold potatoes medium, roughly chopped
- 3 cloves garlic minced
- 1 tsp salt
- 2 tsp paprika
- 4 ½ cups vegetable broth
- ½ cup raw cashews
- 1 head broccoli broken into small florets
- ¼ cup nutritional yeast optional
Instructions
- Combine the onion and garlic with 1 to 2 tablespoons of water or oil and saute over medium heat until softened, 3 to 5 minuets.
- Next add the carrot, potatoes, cashews, paprika and vegetable broth to the pot. Bring to a boil, then simmer covered, over low heat for 20 to 25 minutes, or until the potatoes are cooked though.
- Allow to cool until safe to handle. Use an immersion blender or transfer to a countertop blender, like a Vitamix, and puree until smooth.
- Pour back into the pot and add the broccoli florets to the soup. Add the nutritional yeast at this time if using. Allow to simmer for an additional 8 to 2 minutes, or until the broccoli is cooked through. You can choose to reblend some of the soup to infuse the broccoli, or leave chunky!
Nutrition
Calories: 286.5kcal | Carbohydrates: 41.7g | Protein: 15.3g | Fat: 10.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 3.2g | Sodium: 1503.2mg | Potassium: 1342.8mg | Fiber: 12g | Sugar: 12.9g | Vitamin A: 7418.9IU | Vitamin C: 278.7mg | Calcium: 189.3mg | Iron: 4mg