This is one of my absolute favorite soups - veganized! It has an excellent texture and rich flavor. I honestly like it better than the dairy version. If you want a little extra something with it, I recommend pairing this with a side of brown basmati rice or some fresh rosemary focaccia bread.
Look at that.
Cheezy Broccoli Soup (V + GF)
Servings: 8-10
Time: 30 minutes
Main Ingredients:
1 large head fresh broccoli or 1 - 32 oz. pkg. frozen broccoli florets
1 onion
2 carrots
2 stalks celery
5 cloved garlic
5 cups vegetable broth
2 TB oil (you can also use a bit of veggie broth instead)
1/2 tsp. dried thyme
1/4 tsp. white pepper
1 tsp. salt
Cheezy Cream Ingredients:
2 cups raw cashews
4 cups soaking water
1 large lemon, juiced
1/2 cup nutritional yeast
1 cup vegetable broth
2 TB. white wine vinegar
1/2 tsp. ground turmeric (for color, optional)
Directions:
Soak the 2 cups cashews with the 4 cups of soaking water for at least 30 minutes and up to overnight.
Get a large soup pot out. Heat it on medium and add the oil.
Chop your onion to small dice. Add the onion to the preheated pot. Cook for about 5-7 minutes, stirring occasionally.
Meanwhile, chop the carrots and celery to small dice. Mince your garlic.
Add to pot. Cook for another 3-4 minutes, stirring occasionally.
Chop your broccoli to bite-sized pieces (even if it's frozen!)
Add the broccoli to the pot + the white pepper, salt, thyme and vegetable broth.
Turn the heat up a bit and bring to a nice simmer.
While the soup is heating up, let's make the cheezy cashew cream!
Drain your cashews and add to high speed blender with all of the other ingredients for the cream. Blend on high until velvety smooth.
Once soup has reached a simmer, let it simmer for about 5 minutes or until the veggies are all tender. Then, turn off heat and mix in your cheezy cashew cream.
Enjoy your cheezy broccoli soup! Stores up to 5 days refrigerated.
