Cheesy Vegan Broccoli Soup


Cheesy Vegan Broccoli Soup


2 tablespoons avocado oil or coconut

1 onion diced cone #3

1-2 cloves garlic minced cone #1

2 cups vegetable stock

4 cups broccoli florets

1 1/2 cups shredded carrot about 2 medium cone #2

1 cup raw cashews soaked for 4 hours if you don’t have a high-speed blender

1 cup water

1/2 teaspoon mustard powder

1/2 teaspoon smoked paprika

1/2 cup nutritional yeast

1 half a lemon juiced

1/4 cup almond milk

dash cayenne pepper dash

sea salt

freshly cracked pepper

Fresh parsley to serve, optional


In 5Qt Pan over medium heat, heat oil. Add onion and sauté until translucent, stirring often. Add garlic and cook, stirring constantly, about 30 seconds, or until fragrant. Add stock, broccoli, and carrots, then cover with a lid. Medium-click to low, cook until broccoli is tender. About 10- minutes.

In a high-speed blender, combine cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper. Blend at high speed until very, very smooth. Pour mixture into broccoli mixture and stir until smooth. Add plenty of sea salt and freshly cracked pepper to taste. Spoon into serving bowls and top with fresh chopped parsley.

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