Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup

4 medium carrots, peeled and sliced
1 medium onion, diced
1/3 cup raw cashews
2 medium russet potatoes, peeled and cut into 1-inch cubes
1 tbsp olive oil

  • First step is Add olive oil to a dutch oven pot and saute the diced onions over medium heat until softened. Add cubed potatoes, carrots, cashews, a pinch of salt and 2 cups of water. Bring it to a low simmer and then cover it and let it cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
  • And then, Let the mixture cool slightly before adding it to a blender. Add the vegetable broth, water, paprika, garlic powder, turmeric, nutritional yeast, salt, and pepper to the food processor. Blend on high until smooth and creamy. Pour the soup back into the original pot and bring it to a boil.
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