Vegan Broccoli Cheese Soup Recipe

This thick and creamy vegan broccoli cheese soup recipe is loaded with “cheesy” goodness that will quench your craving for comfort food any night of the week. Kid-friendly, vegan, dairy-free and gluten-free.

Servings: 6 -8 servings

Ingredients

1/3 cup raw cashews, soaked and drained
2 tbsp olive oil
1 medium onion, diced
3 medium russet potatoes, peeled and cut into 1-inch cubes
4 medium carrots, peeled and thinly sliced
2 cups of water
1 tsp paprika
2 tsp garlic powder
1/8 tsp cayenne pepper (For color, not heat)
3 Tbsp nutritional yeast (Or more to taste)
1- quart vegetable broth
2 lbs broccoli florets (Fresh or frozen)
Sea salt and pepper to taste
Parsley for garnish

Instructions

1. Soak cashews in water for 1 hour, drain and discard water. Set aside.
2. Add oil to a dutch oven and cook the diced onions for 5 minutes over medium heat. Add cubed potatoes, thinly sliced carrots, a pinch of salt and 2 cups of water. Cover and let cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
3. Visit Vegan Broccoli Cheese Soup @ staceyhomemaker.com for full instructions and notes of recipe.

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