Earth Angel Vegan’s Broccoli Cheddah Soup hits the spot on a cold gray December day here in PA. You will need a blender to make this soup. My trusty Vitamix has served me well and makes easy work of creamed soups. Simple and wholesome ingredients in this soup will have you licking the bowl. Hope you give it a try!
2 large russet potatoes peeled and cubed
1 carrot peeled and chopped
1/2 medium yellow onion peeled and chopped
1 32 oz carton of vegetable broth
1/2 cup raw cashews
1 cup unsweetened plant milk
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon lemon juice
2 cups steamed fresh broccoli (steam in 1 cup water and save the water)
PUT THE FIRST 5 INGREDIENTS IN A LARGE SAUCE POT AND BRING TO A BOIL. BOIL ABOUT 12 MINUTES UNTIL POTATOES AND CARROTS ARE TENDER. SET ASIDE. IN A MICROWAVE SAFE BOWL ADD THE WATER AND BROCCOLI COVER WITH PLASTIC WRAP AND COOK ON HIGH 5 MINUTES (I USE MY PAMPERED CHEF STEAMER)
ONCE POTATOES AND CARROTS ARE TENDER ADD THE REMAINING INGREDIENTS EXCEPT THE STEAMED BROCCOLI AND BROCCOLI STEAMING WATER.
IN YOUR BLENDER PUREE THE SOUP IN BATCHES. IT SHOULD BE PRETTY THICK AND CREAMY. PUT THE PUREED SOUP BACK INTO THE LARGE SAUCE PAN YOU USED TO BOIL THE POTATOES.
FINELY CHOP THE BROCCOLI AND ADD IT TO THE SOUP. I USE SOME OR ALL OF THE BROCCOLI COOKING LIQUID TO THIN THE SOUP AND ADD EXTRA FLAVOR AND NUTRIENTS. YOU CAN SAVE A FEW FLORETS FOR GARNISH.
SERVE WITH FRESH GROUND BLACK PEPPER AND CRUSTY BREAD