VEGAN BROCCOLI CHEDDAR SOUP

connoisseurusveg.com

You'll never miss the dairy in this luscious vegan broccoli cheddar soup!

– 2 tablespoons olive oil – 1 medium onion, diced – 3 garlic cloves, minced – 4 cups vegetable broth – 1 medium russet potato – 1 medium carrot, chopped – ½ cup raw cashews – 1 cup non-dairy milk – ¼ cup nutritional yeast flakes – 2 tablespoons hot sauce – 3 tablespoons white miso paste – 4 cups fresh broccoli florets  – Salt and pepper to taste – Fresh chives

INGREDIENTS

1. Sweat diced onion in oil until soft. 2. Add garlic and cook briefly. 3. Stir in broth, potato, carrot, and raw cashews.  4. Bring to a boil, then lower the heat and simmer the soup until the veggies are soft.

HOW IT'S MADE

5. Carefully transfer the soup to a blender. 6. Blend until smooth. 7. Return the soup to the pot.

8. Stir in non-dairy milk, nutritional yeast, hot sauce, miso & broccoli. 9. Simmer.

Leftover vegan broccoli cheddar soup will keep in an airtight container in the fridge for about 3 days. I don't recommend freezing this soup.

LEFTOVERS & STORAGE

The link for the full recipe can be found below!