Vegan Broccoli (Not) Cheddar Soup
This creamy soup is perfect for those cold days!
Servings: 4
Equipment
- Blender
Ingredients
- 3 heads Broccoli, chopped into bite-sized pieces
- 5 cups Water
- ½ cup (heaping) Cashews
- ½ cup Red Lentils (optional– they change the texture a bit, but they are a great option for added protein!)
- 1 tsp Olive Oil
- ½ White Onion, diced
- 3 small Carrots, peeled and chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable Broth (I prefer to use low-sodium)
- 3 tbsp Nutritional Yeast
- ¾ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Paprika
- ¾ tsp Ground Mustard Seed
Instructions
- Soak the cashews in 1 cup of very hot or boiling water for about 15 minutes.
- While doing this, boil the lentils (if using) in 3 cups of water until very soft, about 15 minutes. Drain these after they are cooked.
- Add the cashews with the remaining water (1 cup) and drained lentils to a blender. Blend until completely smooth, adding water to thin the mixture, as needed.
- Meanwhile, steam the broccoli with 1 cup of water in a pot for 5 minutes, until bright green. Set these aside.
- Heat a large pot over medium heat and once hot, add the olive oil. Add the onion and carrots and cook these for about 5 minutes, stirring occasionally. Then, add the garlic and continue to cook for one more minute.
- To the pot, add the broth, nutritional yeast, salt, pepper, paprika, ground mustard, blended lentils and cashews, and the broccoli. Stir until combined and heat to a simmer. After allowing to simmer for at least 5 minutes, enjoy the soup alongside bread, soup crackers, vegan cheese, or your other favorite toppings!