Vegan Broccoli Potato Cheese Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 head broccoli, chopped (about 4 cups)
  • 1 cup unsweetened almond milk
  • 1 cup raw cashews, soaked for 4 hours or overnight
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
  2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
  3. Once the potatoes are tender, add the chopped broccoli to the pot. Continue to simmer for an additional 5-7 minutes, or until the broccoli is cooked through but still vibrant green.
  4. While the soup is simmering, drain and rinse the soaked cashews. In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, and lemon juice. Blend until smooth and creamy.
  5. Once the broccoli is cooked, remove the soup from heat. Using an immersion blender or transferring the soup to a regular blender in batches, blend until smooth and creamy.
  6. Return the blended soup to the pot over low heat. Stir in the cashew cream mixture until well combined. Season with salt and pepper to taste.
  7. Heat the soup through for a few more minutes, stirring occasionally.
  8. Serve hot, garnished with additional nutritional yeast or fresh herbs if desired.

Nutrition Information (per serving, serves 4):

  • Calories: 320 kcal
  • Total Fat: 19g
  • Saturated Fat: 3g
  • Sodium: 850mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 6g
  • Sugars: 4g
  • Protein: 10g