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Vegan Broccoli & Cheese Soup

This Vegan Broccoli & Cheese Soup gets its cheesy flavor with a little help from blended cashews and nutritional yeast.  Its cheesy hue comes courtesy of sweet potato.  Gluten free, dairy free, vegan and paleo friendly.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Mindy

Ingredients

  • 1 med sweet potato peeled & chopped into 1 in. cubes
  • 4 cups broccoli florets
  • 1/2 med onion chopped
  • 2 cloves garlic minced
  • 1 cup raw cashews
  • 3 tbsp. nutritional yeast
  • 1 quart broth
  • 1 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 med. lemon juiced
  • 1 tbsp. extra virgin olive oil

Instructions

  1. Fill a large saucepan with about an inch of water with a steamer basket inside.  Turn heat up to high and while waiting you can peel & chop your sweet potato.
  2. Drop your sweet potato in the steamer basket, cover, and reduce heat to medium.  You can let it steam while you get all the over veggies going.
  3. In a large stockpot, heat a tablespoon of olive oil on medium heat.  Add the onions and garlic and saute for a couple minutes until onions turn translucent.  Then remove onions/garlic from heat and add to a vitamix or other high speed blender.
  4. Once the sweet potato has steamed and is fork tender (will take about 10 min. or so), add it to the blender along with the cashews, broth, nutritional yeast, and sea salt. Blend it all up until it's nice and smooth.
  5. Transfer the blended yum back over to the large stockpot and turn the burner up to medium again.  Add your chopped broccoli florets, cover, and simmer to allow broccoli to soften up and flavors to meld a bit more.
  6. When broccoli is tender to your liking, squeeze in a little lemon juice (about 1/4 of a medium lemon's worth) stir it up and taste test.  I am a bit of a salt fiend so I added in an additional 1/2 tsp. or so, but play around with the lemon/salt/pepper until you get the right combo for you.  Then serve it all up and enjoy!