Vegan Broccoli Cheddar Soup

• 分量: 6 servings
• 調理時間: 5 minutes
• 総時間: 30 minutes

材料

2 tablespoons olive oil

1 small sweet onion, chopped

3 cloves garlic, minced

1 medium russet potato, peeled and chopped

3 medium carrots, peeled and chopped

1/2 cup raw cashews

4 cups vegetable broth

1/2 cup nutritional yeast

1 teaspoon smoked paprika

1 teaspoon salt, or to taste

1-2 cups water, as needed (see instructions)

4 cups broccoli, finely chopped

2 cups shredded vegan cheddar cheese (I used Violife, optional)

手順

In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.

To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.

Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.

Return the mixture back to the pot. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Add in the bite sized broccoli florets and cheese, if using, and stir into the soup.

Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. The cheese should also be melted into the soup.

Serve, topping with more vegan cheddar cheese shreds, if desired. Enjoy! Leftovers will keep for 3-4 days in an airtight container in the refrigerator. It can also be frozen.

栄養

• カロリー: 324 kcal
• 脂肪総量: 18 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 7 g
• ナトリウム: 1439 mg
• 炭水化物総量: 34 g
• 食物繊維: 6 g
• 糖質総量: 7 g
• タンパク質: 8 g