Vegetable Cheddar Soup

Vegetable Cheddar Soup

I’ve made Broccoli Cheddar soup so many times but never thought to make an all Veggie version until now. What’s more comforting than a hot bowl of creamy cheesy soup? This recipe is easy to make and many ingredients can easily be substituted for what you have on hand. For instance use Sweet Potatoes in place of white and use frozen Broccoli if you don’t have fresh.

Serves 4 -6

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Ingredients

3 Gold Potatoes
2 Carrots chopped 
2 stalks Celery sliced 
2 1/2 cups Broccoli Florets
1/2 med Onion chopped
2 cups of water 
1 cup of Plant Milk 
1 tsp of Better Than Bouillon Vegetable Bouillon Base 
Salt & Pepper to taste

Cheddar Sauce
1 cup raw Cashews ( i use Terrasoul Mylk Cashews)
2 Small Gold Potatoes
1 Carrot
1/3 cup Nutritional Yeast
1 Tbsp of Lemon Juice 
2 cloves Garlic
1 cup water reserved from cooking veggies 
1 cup unsweetened Plant Milk

Parsley & Croutons for garnish

Directions

1. Soak the Cashews in hot water for 30 minutes. Rinse and set aside

2. Boil the Potatoes, Carrot and Garlic for 10 minutes or until they are fork tender. Reserve 1 cup of cooking water

3. Blend the soaked Cashews, with the boiled Veggies, Water, Nutritional Yeast, Lemon Juice and Plant Milk. Blend until completely smooth and creamy. Set aside

4. In a large pot, sauté the Onion, Carrots and Celery until the onions become translucent

5. Add in the Potatoes, Veggie Bouillon and Water and cook on Med- Low heat for 15 -20 minutes or until Potatoes become tender

6. Add in the Broccoli and Cheddar Sauce and the additional cup of Plant Milk. Mix well and season with Salt & Pepper

7. Cover the pot and simmer for another 15-20 minutes before serving