The Best of Broccoli: Vegan Creamy Soup
Who can say no to broccoli soup? Moreover, in this recipe, we combine the taste of cheddar with a vegan touch. This soup, which you can prepare with only 10 ingredients, is both satisfying and delicious! It will warm us up on winter days and add color to our tables. Believe me, once you try it, it will become your favorite!
- 2/3 cup raw cashews
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 large carrot, chopped
- 4-5 cloves garlic, minced
- 5 cups broccoli, florets and stems trimmed
- 2 medium yellow potatoes, peeled and chopped
- 2 teaspoons Dijon mustard
- 1 ¼-1 ½ teaspoons sea salt
- 3 ½ cups water
- 1/4-1/3 cup nutritional yeast
- Coconut bacon
- Toasted bread
Place the cashews in hot water and let them sit while you make the soup.
Heat a large pot, add olive oil, onion, carrot, and garlic. Cook until the onions become translucent.
Set aside some of the broccoli, add the rest to the pot. Add potatoes, mustard, and salt, then sauté.
Add water to the pot, bring to a boil, and cook until the potatoes are tender.
Transfer the soup to a blender. Add cashews and nutritional yeast, blend until smooth.
Return the soup to the pot, add the reserved broccoli, and cook until thickened.
Serve hot, topped with coconut bacon and toasted bread.
The Best of Broccoli: Vegan Creamy Soup Cooking Tips
If you soak the cashews beforehand, your soup will be creamier. Don't hesitate to adjust the nutritional yeast to your taste!
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