Vegan Broccoli And Cheddar Soup Recipe By Tasty

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CREAMY VEGAN "CHEESY" BROCCOLI SOUP RECIPE BY TASTY



Creamy Vegan

Here's what you need: cashews, olive oil, onion, potatoes, carrots, garlic, salt, vegetable broth, nutritional yeast, paprika, pepper, broccoli

Provided by Merle O'Neal

Categories     Lunch

Yield 10 servings

Number Of Ingredients 12

½ cup cashews, soaked
1 tablespoon olive oil
1 onion, chopped
2 potatoes, cubed
3 carrots, sliced
3 cloves garlic, minced
salt, to taste
6 cups vegetable broth, divided
½ cup nutritional yeast
1 teaspoon paprika
1 teaspoon pepper
1 head broccoli, florets roasted or steamed

Steps:

  • In a small bowl, soak the cashews in water for 1 hour.
  • In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
  • Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
  • Transfer the soup to a blender and blend until smooth.
  • Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
  • Combine the cashew mixture and "cheese" mixture in the soup pan and stir.
  • Add the broccoli and stir to combine.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 43 grams, Fat 40 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams

VEGAN BROCCOLI AND CHEDDAR SOUP RECIPE BY TASTY



Vegan Broccoli And Cheddar Soup Recipe by Tasty image

Here's what you need: cashews, water, olive oil, medium yellow potatoes, medium carrots, medium yellow onion, garlics, kosher salt, vegetable broth, nutritional yeast, paprika, black pepper, broccoli, bread bowls

Provided by Merle O'Neal

Categories     Lunch

Yield 10 servings

Number Of Ingredients 14

½ cup cashews
water, for soaking cashews
1 tablespoon olive oil
2 medium yellow potatoes, cubed
3 medium carrots, chopped
1 medium yellow onion, diced
3 garlics, minced
1 teaspoon kosher salt
6 cups vegetable broth, divided
½ cup nutritional yeast
1 teaspoon paprika
1 teaspoon black pepper
1 head broccoli, cut into small florets, roasted or steamed
10 bread bowls, for serving

Steps:

  • In a small bowl, cover the cashews with water and soak for 1 hour, then drain.
  • In a large pot, heat the olive oil over medium heat. Add the potatoes, carrots, onion, garlic, salt, and 2 cups (480 ml) of vegetable broth. Cover and simmer for 30 minutes.
  • Transfer the soup to a blender or use an immersion blender to blend until smooth. Return the soup to the pot and rinse out blender.
  • Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper and blend until smooth.
  • Add the cashew mixture to the pot with the soup and stir to combine, then stir in the broccoli. Cover and simmer for 10 minutes, until the broccoli is tender.
  • Ladle the soup into bread bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 1391 calories, Carbohydrate 199 grams, Fat 47 grams, Fiber 9 grams, Protein 36 grams, Sugar 25 grams

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