Creamy Vegan Broccoli Potato Soup
This creamy vegan broccoli potato soup is a warm, nutritious dish that combines fresh vegetables and cashews for a delightful, comforting meal.
Ingredients
Base Ingredients
- 1/2 piece yellow onion or leek, chopped
- 4 cloves garlic, minced
- 2 lb golden potatoes, scrubbed and diced
- 1 large carrot, diced
- 1 stalk celery, chopped
Flavoring Ingredients
- 1 cup raw cashews Soak beforehand for smoother blending
- 7-8 cups low sodium vegetable stock
- 5-6 tbsp nutritional yeast
- 1 lb broccoli florets
- 1 pinch sea salt, to taste
- 1 pinch red pepper flakes
- 1/3 cup fresh chives, snipped for garnish
- 1/2 tsp turmeric (optional)
Instructions
Preparation
- Gather all ingredients listed in the recipe.
- In a large pot, add a splash of water or olive oil over medium-low heat. Sauté the chopped onion or leek until translucent, about 5 minutes.
- Add a pinch of sea salt, red pepper flakes, diced carrot, and chopped celery. Cover and let sauté until carrots soften, about 5-7 minutes.
- Stir in minced garlic, diced potatoes, raw cashews, and vegetable stock. Bring the mixture to a gentle boil.
Cooking
- Once boiling, add nutritional yeast and cover the pot. Let it simmer for 20 minutes until all ingredients are tender.
- After 20 minutes, carefully transfer the soup to a high-speed blender and blend until smooth and creamy.
- Return the blended soup to the pot, bring to a simmer, and add broccoli florets. Cook for an additional 3-5 minutes.
- Taste and adjust seasoning if needed. If too thick, thin with extra vegetable stock or water.
Serving
- Garnish each bowl with fresh chives and an extra sprinkle of red pepper flakes before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 6gSugar: 3g
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