Vegan Broccoli Cheese Soup Ingredients Serves: 6
- 1/2 cup raw cashews, soaked in hot water for 15 minutes and drained
- 4 cups vegetable broth, divided
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric (optional, for color)
- 1 cup full-fat coconut milk
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 4 cups fresh broccoli florets, chopped small
Directions
- In a blender, combine the cashews, 1 cup of vegetable broth, nutritional yeast, salt, pepper, garlic powder, onion powder, paprika and turmeric. Blend until smooth and creamy. Set aside.
- In a large crockpot, add the onion, garlic, potatoes, carrots and the remaining 3 cups of vegetable broth. Stir well and cook on high for 3 hours or on low for 6 hours, until the potatoes and carrots are tender.
- Stir in the coconut milk and the cashew cheese sauce. Add the broccoli florets and cook for another 30 minutes on high or until the broccoli is cooked to your liking.
- Enjoy with some vegan bread or crackers if desired.
