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Broccoli Vegan Chedar Soup
Broccoli Vegan Chedar Soup

Broccoli Vegan Chedar Soup
Broccoli Vegan Chedar Soup
Source
Ingredients:
1
Servings
  • 1
    item
     glass = 240 ml
  • 960
    ml
     broccoli
  • 1
    item
     onion, chopped
  • 480
    ml
     almond milk or any unsweetened plant milk
  • 3
    item
     glasses of filtered water
  • 1
    item
     and 1/2 tbsp. l. vegetable broth
  • 240
    ml
     celery, chopped
  • 240
    ml
     carrots, chopped
  • 1
    item
     potatoes, chopped
  • 0.5
    tsp
     black pepper
  • 1
    item
     vegan cheddar cheese sauce
  • 1
    item
     juice of 1 lemon
  • 120
    ml
     raw cashews (soak in hot water for 20 minutes or filtered water overnight)
  • 240
    ml
     potatoes, chopped
  • 240
    ml
     unsweetened almond milk or other plant-based milk (unsweetened)
  • 0.5
    item
     glass of water
  • 1
    tsp
     salt
  • 0.5
    tsp
     pepper
  • 0.5
    tbsp
     garlic powder
  • 60
    ml
     nutritional yeast
Broccoli Vegan Chedar Soup
Instructions:
  1. Soak raw cashews in hot water for 20 minutes.
  2. Heat a saucepan or deep frying pan over medium heat and add 1 tablespoon of oil, then fry the onion for a few minutes.
  3. Pour in almond milk, two cups filtered water, and 1 and 1/2 tablespoons vegetable broth. Mix until everything is combined. Boil for about 5 minutes.
  4. Then add the potatoes and carrots and cook for 10 minutes, then add the broccoli and celery; cook until all vegetables are soft, about 15 minutes.
  5. Meanwhile, make “cheddar sauce”.
  6. Boil 4 cups of water in a large pot. Add the potatoes and carrots to the pan and let sit for 15 minutes or until tender.
  7. Once the potatoes and carrots are cooked, drain the potatoes and carrots and place all of the cheddar sauce ingredients (including cashews) into a high-speed blender or food processor and blend until smooth.
  8. Pour the sauce into the pan and stir.
  9. Cook on low heat for 5 minutes and then serve hot.
  • 1
    item
     glass = 240 ml
  • 960
    ml
     broccoli
  • 1
    item
     onion, chopped
  • 480
    ml
     almond milk or any unsweetened plant milk
  • 3
    item
     glasses of filtered water
  • 1
    item
     and 1/2 tbsp. l. vegetable broth
  • 240
    ml
     celery, chopped
  • 240
    ml
     carrots, chopped
  • 1
    item
     potatoes, chopped
  • 0.5
    tsp
     black pepper
  • 1
    item
     vegan cheddar cheese sauce
  • 1
    item
     juice of 1 lemon
  • 120
    ml
     raw cashews (soak in hot water for 20 minutes or filtered water overnight)
  • 240
    ml
     potatoes, chopped
  • 240
    ml
     unsweetened almond milk or other plant-based milk (unsweetened)
  • 0.5
    item
     glass of water
  • 1
    tsp
     salt
  • 0.5
    tsp
     pepper
  • 0.5
    tbsp
     garlic powder
  • 60
    ml
     nutritional yeast
1
Servings
0

Soak raw cashews in hot water for 20 minutes.

Heat a saucepan or deep frying pan over medium heat and add 1 tablespoon of oil, then fry the onion for a few minutes.

Pour in almond milk, two cups filtered water, and 1 and 1/2 tablespoons vegetable broth. Mix until everything is combined. Boil for about 5 minutes.

Then add the potatoes and carrots and cook for 10 minutes, then add the broccoli and celery; cook until all vegetables are soft, about 15 minutes.

Meanwhile, make “cheddar sauce”.

Boil 4 cups of water in a large pot. Add the potatoes and carrots to the pan and let sit for 15 minutes or until tender.

Once the potatoes and carrots are cooked, drain the potatoes and carrots and place all of the cheddar sauce ingredients (including cashews) into a high-speed blender or food processor and blend until smooth.

Pour the sauce into the pan and stir.

Cook on low heat for 5 minutes and then serve hot.

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