vegan broccoli cheddar soup

By Sarah's Vegan Kitchen · 60 min

Ingredients

Instructions

1. Heat the vegan butter or olive oil in a large pot over medium heat. Add the onion, celery and carrots and cook until the onion is translucent, about 3-5 minutes. Add the garlic and cook for one more minute.
2. Add the cubed potatoes, vegetable broth and bay leaf. Bring to a boil, then lower the heat to low or medium-low and simmer for 12-15 minutes, until a fork pierces the potatoes easily.
3. Scoop about half of the cooked potatoes out of the soup into a high-powered blender, along with some of the other vegetables, and set aside.
4. Add the broccoli, onion powder, garlic powder, smoked paprika and nutritional yeast to the pot. Bring back to a simmer and cook about 5 minutes, until the broccoli is tender, while you blend the potato mixture.
5. Add the soaked cashews and 1/2 cup water to the blender with the potatoes and blend until completely smooth, which can take several minutes. Add extra water as needed for a thick, creamy consistency.
6. Stir the blended mixture back into the pot. Add the lemon juice and cook 3-5 more minutes, until heated through and slightly thickened.
7. Taste and season with salt and pepper to your liking. The amount of salt depends on the brand of vegetable broth.
8. Serve with crusty bread or in a bread bowl. Top with vegan cheddar-style shreds, scallions and/or hot sauce if you like.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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