Vegan Broccoli Cheddar Soup

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 30 minutes

配料

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)

步骤

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.

营养

• 卡路里: 324 kcal
• 总脂肪: 18 g
• 饱和脂肪: 4 g
• 不饱和脂肪: 7 g
• 钠: 1439 mg
• 总碳水化合物: 34 g
• 膳食纤维: 6 g
• 总糖: 7 g
• 蛋白质: 8 g