Cheesy Vegan Broccoli Soup
- 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 3-4 servings
This broccoli cheddar soup is so cheesy and delicious, it's hard to believe there's no cheese in it!
Ingredients:1 tbsp vegan butter
1 cup shallots, minced
3 garlic cloves, minced
4 cups broccoli, cut into bite-sized pieces
2 cups vegetable broth
1/8 tsp smoked paprika
1/2 tsp ground black pepper (plus more for garnish)
1 cup unsweetened almond milk
1 cup cashews, (soaked overnight or for 20 minutes in boiling water then drained)
1/2 cup nutritional yeast (plus more for garnish)
1/2 tsp salt
1 box Simple Mills Rosemary and Sea Salt Almond Flour Crackers
Instructions:HEAT a large saucepan over medium heat. Once hot, add vegan butter, shallots and garlic.
SAUTÉE for 2 minutes or until shallots are soft and translucent.
ADD broccoli, vegetable broth, smoked paprika and pepper. Simmer for 5 minutes.
REMOVE from the heat. Set aside a couple of broccoli florets to serve as garnishes.
ADD almond milk, cashews, nutritional yeast and salt to a blender and blend until smooth.
ADD the broccoli and vegetable broth mixture. Blend until you reach your preferred texture.
TASTE and adjust seasonings by adding more salt for saltiness, pepper for heat and nutritional yeast for cheesiness.
TRANSFER into bowls. Garnish with a couple of the reserved broccoli florets, a sprinkle of nutritional yeast and black pepper.
ENJOY with Simple Mills Rosemary and Sea Salt Almond Flour Crackers.