VEGAN BROCCOLI CHEESE SOUP
Comfortable, warming and loaded with healing foods like broccoli, celery and cashews. So creamy and full of cheddar flavor!
Ingredients
- 4 garlic cloves, minced
- 1/2 cup nutritional yeast
- 3 cups of vegetable broth (or any broth you like)
- salt and pepper to taste
- 1 cup of raw cashews, soaked *
- 6 cups of broccoli florets (375 grams)
- 1 tablespoon of avocado oil
- 1 1/2 cup diced onion (180 grams)
- 1 can (13.5 fl oz) whole coconut milk (1 1/2 cups)
- for garnish: chopped green onions, red pepper flakes, pepper
Instructions
First, add the vegetable broth, coconut milk, cashews (make sure you drain them well), nutritional yeast and salt and pepper in a Vitamix or high power blender and blend until smooth. Put aside.
Then, in a large casserole dish or pot, add the oil over medium-low heat and let heat for about 30 seconds. Add the onions, salt and pepper and sauté for 5 minutes, stirring occasionally, until softened and golden. Add the garlic and sauté for another 1 to 2 minutes. Add a little broth if needed to make sure it doesn't burn.
Add the broccoli and broth and mix well to combine. Make sure to remove the onions from the bottom of the pot so they don't burn. Cover with a lid and simmer for 10 minutes or until the broccoli is cooked to your liking. Garnish with some toppings and enjoy!
Remarks
* put the cashews in a bowl and cover with water. Leave to soak overnight. If you're at a dead end (or forgot), place them in a bowl, cover with water, and microwave for a minute until softened.
