Anti Inflammatory Vegan Broccoli Cheddar Soup
Total time55 min
Prep time15 min
Cook time30 min
4.8(27)
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Learn more āIngredients
4 servings
For the cashew cream
- Ā½ cup raw cashews
- 1 cup boiling water
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 tsp smoked paprika
- Ā½ tsp dry mustard
- 3 tbsp all-purpose flour
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups broccoli florets, cut into small pieces (about 1 large head)
- ā cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
For serving
- vegan cheese, shredded, for serving (optional)
Can be omittedvegan cheese
- fresh chives or parsley, chopped, for serving (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain and rinse.
- 2
Transfer the soaked cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth, about 1 minute. Set aside.
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