Vegan Broccoli Cheddar Soup
Indulge in a delicious Vegan Broccoli Cheddar Soup that's creamy and cheesy, without any dairy. Simple and easy to make in just 25 minutes!
Ingredients
- ½ onion diced
- 1 tbsp extra virgin olive oil
- 3 cups finely chopped broccoli
- 1 large carrot cut into matchsticks (aka julienne)
- 1 rib celery, finely diced
- 3 ¼ cup chickenless broth or vegetable broth
- 3 cloves minced garlic
- ¼ tsp nutmeg
- ¼ tsp turmeric (optional)
- salt and pepper to taste
- ½ to 1 cup vegan cheddar optional but SO good!
Garnishes (optional)
- croutons
- parsley
Vegan Cashew Cream
- 1 cup soaked cashews
- 2 cups water
- ½ cup nutritional yeast
- 1 tbsp lemon juice
Instructions
"Cheesy" Cashew Cream
- Soak cashews in boiling water for about 10 minutes and then drain.
- Add the cashews, nutritional yeast, lemon juice and water into a blender. Blend on high till it’s smooth and creamy and set it aside.
Soup
- In a large pot on medium heat, add olive oil, onion, carrots and celery. Cook for about 3 minutes.
- Add in minced garlic, and cook for another minute.
- Add the vegetable broth along with the pre-blended cashew cream. Mix it up then add in the broccoli, nutmeg, and turmeric.
- Bring to a boil, then reduce to a simmer for 15 mins.
- Add in vegan cheddar, and stir until it has melted fully.
- For a creamier soup, remove about 1-2 cups of the soup, add to a blender and blend until creamy. Then add back into the soup and stir to combine. (Or use an immersion blender to partially blend the soup.)
- Season with salt and pepper to taste, add your favourite garnishes and enjoy!
Video
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