Vegan Broccoli Cheddar Soup
User Reviews
4.9
27 reviews
Excellent
Vegan Broccoli Cheddar Soup
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A vegan broccoli cheddar soup that's wholesome, satisfying, and utterly delicious!
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Ingredients
- 1 yellow onion finely chopped
- 1 large celery rib diced
- 2 large carrots diced
- 4 cups cauliflower florets approx. 1 small head
- 1 pound yellow potatoes peeled & cut into 1-inch cubes (approx 3.5 cups cubed)
- 2 cups cubed sweet potato approx. 1 medium potato
- 4 cups low sodium vegetable broth
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt or to taste
- 4 cups broccoli cut into bite size florets (fresh or frozen)
For the Vegan Cheddar Sauce
- 1 cup raw cashews
- ¾ cup water plus 1-2 tablespoons if needed
- ⅓ cup nutritional yeast
- 2 tablespoons apple cider vinegar
- 2 tablespoons tapioca starch or tapioca flour
- 1 tablespoon White miso paste
- 1 teaspoon yellow mustard
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
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Instructions
- Add the onion, celery and carrots to a large pot with a tablespoon or two of water. Sauté over medium heat until softened, approx 5 minutes. Add more water if needed to prevent sticking.
- Then add the cauliflower, both potatoes, broth, and all the seasoning to the pot. Bring to a boil over high heat, then reduce to medium low. Cook until the vegetables are soft, approx 8-10 minutes.
- Meanwhile, in a separate pot or skillet, cover your broccoli with water and bring to a boil, then lower heat to simmer and cook until fork tender, approx 4-6 minutes. Drain and set aside.
- While the soup and broccoli are cooking, add all the cheddar sauce ingredients to your blender. Blend until smooth and set aside.
- Use an immersion blender to puree your pot of soup until smooth. Then stir in the cooked broccoli and the cheddar sauce and mix well. Enjoy.
Equipments used:
Notes
- Leftovers will keep refrigerated for 3-4 days, or frozen airtight for 3-4 months.
- If you do not have a highspeed blender, soak your cashews in boiling hot water for 15-20 minutes and then drain. This will soften them, making them easier to blend.
- Make sure there are no loose bits of cashews in the cheese sauce for the best texture. Process a little longer if needed to make it smooth.
- Cook the broccoli separately. You may use a steamer, another pot, or a skillet, but separately is best. Once the soup is pureed, add the cooked broccoli florets to the pot.
- Cut your broccoli into SMALL bite-size florets since these will remain whole, and not be pureed with the remaining ingredients.
- Use a deep pot to avoid splashes when hand-blending your soup with an immersion blender.
Nutrition Information
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Calories
298cal
(15%)
Carbohydrates
45g
(15%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
646mg
(27%)
Potassium
1140mg
(33%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
11013IU
(220%)
Vitamin C
94mg
(104%)
Calcium
89mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298cal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 646mg | 27% |
| Potassium | 1140mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 11013IU | 220% |
| Vitamin C | 94mg | 104% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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