Description
A creamy and comforting vegan broccoli cheese soup.
Ingredients
Scale
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 4 cups vegetable broth
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
- Salt to taste
- Pepper to taste
Instructions
- In a pot, sauté onion and garlic until translucent.
- Add carrot and broccoli, cook for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until broccoli is tender.
- Blend soaked cashews with nutritional yeast and turmeric until smooth.
- Add the cashew mixture to the pot and stir well.
- Season with salt and pepper, and heat through.
Notes
- For a thicker soup, blend more of the broccoli.
- Adjust seasoning based on your taste.
- Serve hot with bread or crackers.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan broccoli cheese soup