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Vegan Cheesy Broccoli Soup Recipe

Besides being incredibly delicious, potatoes are actually good for you – it’s often the toppings that add unnecessary sodium and saturated fat to your meal.

Potatoes contain fiber, potassium, iron, and calcium, plus vitamins C and B6. You can easily make adjustments for baked potato toppings to help boost the health value by switching sour cream for Greek yogurt and adding a few more veggies instead of piling on the cheese.

Vegan Cheesy Broccoli Soup Recipe

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Recipe by Marietta SongCourse: MainCuisine: American
Servings

5

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • For the creamy vegan cheese sauce:
  • 1 cup

    russet potatoes, peeled and diced

  • ¼ cup

    carrots, diced

  • Water to cover veggies

  • ½ cup

    raw cashews, unsoaked (or ½ cup white beans, cooked)

  • 4 Tbsp.

    nutritional yeast

  • 1 Tbsp.

    lemon juice

  • 1 tsp.

    salt

  • ½ tsp.

    garlic powder

  • 1 pinch

    paprika

  • 1 pinch

    cayenne (optional)

  • For the soup:
  • ¾ cup

    onions, sliced

  • 2 cloves

    garlic, diced

  • 3 cups

    water, divided

  • 4 cups

    broccoli florets, fresh or frozen

  • ½ cup

    carrots, diced

  • ½ cup

    broth, reserved from cheese sauce

  • 1 tsp.

    Dijon mustard

  • ½ tsp.

    chili powder

  • ½ tsp.

    salt

  • ½ tsp.

    pepper

Directions

  • For the creamy vegan cheese sauce:
  • In a medium pot, boil potatoes, carrots, and onions in a pot with enough water to cover well and allow to cook until veggies are tender, approximately 15 minutes (cooking time varies based on how small the veggies are diced).

  • When veggies are tender, drain and reserve the broth. 

  • Place veggies in a blender along with 1 cup of reserved broth.

  • Add all the remaining ingredients and blend until smooth, leaving the sauce in the blender.

  • Reserve remaining broth for soup. 

  • For the soup:
  • In a large stockpot, sauté onions and garlic in about 3 Tbsp. water until slightly browned. 

  • Add 2½ cups water, broccoli florets, and carrots. Cover and cook on medium heat until slightly tender, but still bright green.

  • Remove from heat and add half of the veggies to the blender with the cheese sauce and an additional ½ cup of broth. Blend for one minute or less. 

  • Pour blender mixture into the pot with the other half of the cooked veggies.

  • Add almond milk, remaining water, Dijon mustard, chili powder, salt, and pepper.

  • Place back on low heat and cook approximately 10 minutes.

  • Remove and serve in a bowl or hollowed out crusty bread.

    “I think potatoes get a bad rap! One medium potato is only around 150 calories, high in fiber, full of vitamins and minerals, and contains more than enough protein. I like to make ‘cheesy’ sauce with my russet potatoes and then use that sauce to make a creamy, delicious, (and shall I dare say ‘healthy’) broccoli soup! That same ‘cheesy’ sauce can also be used on nachos and pizza, as well as in a variety of casseroles.”

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