Description
A creamy and flavorful broccoli cheddar soup made without dairy. Perfect for those avoiding lactose or following a vegan diet.
Ingredients
Scale
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup raw cashews (soaked for 2 hours)
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- Salt and pepper to taste
Instructions
- In a large pot, sauté onion and garlic until translucent.
- Add broccoli and vegetable broth. Simmer until broccoli is tender.
- Drain cashews and blend with 1 cup of the broth from the pot until smooth.
- Pour the cashew mixture back into the pot. Stir in nutritional yeast, Dijon mustard, smoked paprika, and turmeric.
- Simmer for 5 minutes. Season with salt and pepper.
- Blend half the soup for a creamier texture if desired.
- Serve hot.
Notes
- Soak cashews in hot water for 30 minutes if short on time.
- Store leftovers in the fridge for up to 3 days.
- Freezes well for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg