Vegan Broccoli “Cheese” Soup

Vegan Broccoli “Cheese” Soup


Cook and Prep Time: 50 minutes
Serves: 4-6


You Need

• 1 lb. Broccoli, chopped into florets, stems reserved
• 1 cup Yukon Gold Potatoes, diced
• 1 15oz. can Cannellini Beans, rinsed and drained
• ¾ cup Celery, chopped
• ¾ cup Carrots, diced
• 7-8 cloves Garlic, minced
• 1 Yellow Onion, diced
• 4 cups Water or Vegetable Stock
• ½ cup Cashews, soaked overnight
• 2 tsp. Apple Cider Vinegar
• 2 tsp. Dijon Mustard
• 1 Lemon, juiced
• ½ cup Nutritional Yeast
• 1 tsp. Smoked Paprika
• Salt & Black Pepper, to taste
• 1 tsp. Olive Oil
• Olive Oil or Vegetable Stock, for sautéing
• Chopped Parsley, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
  2. Set a large pot to medium-high heat. Add broccoli stems, carrots, celery, onion, and garlic to the pot. Add a pinch of salt, and sauté until softened, 8-10 minutes.
  3. Then, add the potatoes and vegetable stock. Bring to a simmer, and cook for 20 minutes, until the potatoes have softened.
  4. Meanwhile, roasted the broccoli florets. Place the broccoli florets on your baking tray. Season with salt and pepper, and toss in 1 tsp. of olive oil. Roast for 15 minutes, tossing halfway, or until tender.
  5. To your pot, add the mustard, apple cider vinegar, nutritional yeast, smoked paprika, cashews, cannellini beans, and lemon juice. Stir to combine.
  6. Using an immersion blender, blend the soup until smooth, adding water if needed.
  7. Serve the soup in bowls, and top with parsley and roasted broccoli florets. Enjoy!

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