This vegan broccoli cheese soup is SO thick, rich and creamy you would never know it�s dairy free, gluten free and healthy! It�s ready in only 15 minutes and SO easy to make!
Ingredients:
- 2 tsp Extra-virgin olive oil
- 1/2 Cup Onion minced
- 1 1/2 Cups Broccoli roughly chopped
- 2 Cups Reduced sodium vegetable broth.
- 1 Cup Roasted cashews soaked overnight *
- 1/2 Cup + 3 Tbsp Unsweetened almond milk
- 6 Tbsp Nutritional yeast
- 1 - 1 1/4 tsp Salt to taste **
- Pepper to taste
Instructions:
- Heat the olive up in a medium pot on medium/high heat. Add the minced onion and cook until lightly golden, about 1-2 minutes.
- Add in the broccoli and cook for 1 minute. Pour in the stock, reduce the heat to medium and simmer while you make the cream.
- Drain the water from the cashews and place them into a high-powered blender (such as a Vitamix or Blendtec) along with the rest of the remaining ingredients.
- Blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Pour the cream into the soup, raise the temperature to medium and simmer until thickened, only 1-2 minutes more. Season to taste with salt and pepper as needed.
- DEVOUR.
NOTES:
- *I buy my cashews pre-roasted. Do not skip roasting, as it adds a lot of flavor. If your cashews aren't pre-roasted, bake them in a 375 degree oven for 7-10 minutes until lightly golden brown. Do this BEFORE soaking overnight.
- **I like it best with 1 1/4 tsp of salt, but I do like things salty, so I recommend starting with 1 tsp, tasting, and adding as needed
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