Creamy Vegan Broccoli Cheddar Bliss
Indulge in a warm bowl of this creamy vegan broccoli and cheese soup, perfect for chilly days. Packed with wholesome ingredients, this gluten-free recipe combines fresh broccoli, creamy cashews, and zesty spices to create a rich, cheesy flavor without any cheese or nutritional yeast. Quick and easy to prepare, this soup will comfort your taste buds while keeping it plant-based and healthy!
ingredients
- 4 cups fresh broccoli florets
- 1 cup raw cashews, soaked for 4 hours
- 3 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Optional: chopped chives for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and translucent, about 3-4 minutes.
- 2.
Add the diced carrot and cook for an additional 3 minutes, stirring occasionally.
- 3.
Stir in the broccoli florets, smoked paprika, garlic powder, turmeric, salt, and pepper. Cook for 2 minutes, allowing the spices to meld.
- 4.
Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat and simmer for about 15 minutes, or until the broccoli is tender.
- 5.
In a blender, combine the soaked cashews and lemon juice with 1 cup of the soup mixture. Blend until smooth and creamy.
- 6.
Return the blended cashew mixture to the pot and stir to combine, adjusting consistency with extra broth if necessary.
- 7.
Taste and adjust seasoning as needed; serve piping hot, garnished with chopped chives if desired.