This vegetarian broccoli cheddar soup is normally thick and velvety and it's everything from healthy plant-based fixings! I utilized potatoes and cashews to make it taste very rich and carrots for the normal yellow shade of the soup that we as a whole know and love. In addition a touch of turmeric to give it an additional yellow shading help.
On the off chance that you can bubble vegetables and utilize a blender, at that point you can make this veggie lover broccoli cheddar soup!
This thick and smooth veggie lover broccoli cheddar soup formula is stacked with "gooey" goodness that will extinguish your hankering for solace nourishment any night of the week. Child neighborly, vegetarian, sans gluten in addition to there is a without nut alternative.
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Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, peeled and sliced
- 1/3 cup raw cashews
- 2 cups water
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp turmeric (For color)
- 3 Tbsp nutritional yeast (Or more to taste)
- 4 cups vegetable broth
- 1 cup water (Add more if needed)
- 6 cups broccoli florets, chopped small
- Sea salt and pepper to taste
- Red pepper flakes/cayenne pepper/parsley (Garnish)
- 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.
- 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.
- Visit bit.ly/2TF8k84 for full instructions.
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