Vegan Broccoli Cheddar Soup

Ingredients

• 2 tbsp olive oil
• 1 small sweet onion (chopped)
• 3 cloves garlic (minced)
• 1 medium russet potato (peeled and chopped)
• 3 medium carrots (peeled and chopped)
• 0.5 cup raw cashews
• 4 cup vegetable broth
• 0.5 cup nutritional yeast
• 1 tsp smoked paprika
• 1 tsp salt (or to taste)
• 1 cup water (as needed for consistency)
• 4 cup broccoli (finely chopped)
• 2 cup shredded vegan cheddar cheese (Violife brand recommended, optional)

Instructions

1. 1

   In a large soup pot, sauté the onion and garlic in the olive oil over medium heat, stirring frequently.

2. 2

   Add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Bring to a boil, then lower the heat and simmer until fork tender.

3. 3

   Working in batches if needed, carefully transfer the soup to a blender and blend until very smooth.

4. 4

   Return the mixture to the pot. If the soup is too thick, add water until desired consistency is reached.

5. 5

   Add the broccoli florets and cheese (if using) and stir into the soup. Bring to a boil, then lower the heat to simmer until the broccoli is soft and cooked and the cheese is melted into the soup.

6. 6

   Serve, topping with more vegan cheddar cheese shreds if desired. Leftovers will keep for 3-4 days in an airtight container in the refrigerator or can be frozen.

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