Creamy Broccoli Cheese Soup
Creamy Broccoli Cheese Soup
What can I say about this classic comforting soup, other than it is always a favorite. It’s creamy, cheesy and full of broccoli. Easy to make, so whip up a pot and enjoy!
Serves 4
Ingredients
1 medium Carrot peeled and cut in half
2 Small Potatoes peeled and cut up into quarters
1/2 small Onion
2 Garlic Cloves, peeled
1/3 cup (20g) Nutritional Yeast
1/2 tsp (2g) Turmeric Powder
3/4 cup (105g) Raw Cashews
4 Cups (360g) Broccoli Florets & Stems
3 cups (709ml) Vegetable Broth
1 cup (236ml) Plant Milk
1 tsp Garlic Powder
1 tsp Thyme
1 cup shredded Vegan Cheese (I used a blend of Cheddar & Parmesan)
Salt & Pepper to taste
Directions
1. Soak cashews in enough hot water to cover for at least 30 minutes. Rinse and set aside.
2. Boil the carrot, onion and potato for about 15-20 minutes or until completely tender. Reserve 1 cup of the cooking water.
3. Blend together the shredded cheese, boiled carrot, onion and potato along with the nutritional yeast, turmeric powder, garlic powder, salt & pepper, the reserved cooking water and the soaked cashews until smooth and creamy.
4. In a large pot on medium heat, sauté the garlic and broccoli with the thyme for a few minutes. Season with salt & pepper before adding in the cheese mixture, plant milk and vegetable broth. Mix well and let simmer covered on medium low heat for 20-25 minutes or until soup has thickened and broccoli is tender.
5. Using an immersion or regular blender, blend about 1/2 the soup or more until you get desired consistency. Allow the soup to heat through before serving.
