This rich, hearty recipe satisfies all your winter soup cravings. It includes the traditional aromatic vegetables, spices and broccoli but swaps the milk, cheese and butter with soaked cashews, nutritional yeast and other seasonings for a rich and savory taste and texture.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium carrot, medium dice
- 1 small stalk celery, medium dice
- 1 small yellow onion, medium dice
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 3 cloves garlic, minced
- 1 small Yukon gold potato, peeled and diced medium
- 1/4 teaspoon turmeric, optional
- 4 cups vegetable broth
- 1 cup raw cashews, soaked and drained (see Cook’s Note)
- 3 tablespoons nutritional yeast
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 16 ounces frozen broccoli florets
- 1 tablespoon lemon juice, optional
- Assorted toppings, such as chopped fresh parsley, sliced chives, shredded vegan cheese, vegan croutons, and/or smoked paprika
Instructions
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil along with the carrot, celery, onion and 1/2 teaspoon kosher salt. Saute, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the smoked paprika, garlic, potato and turmeric if using. Saute, stirring, until fragrant, about 1 minute.
- Add the vegetable broth and bring to a boil. Reduce to a simmer and cook until the potato is tender, about 15 minutes. Allow the soup to cool briefly and then transfer to a blender along with the cashews, nutritional yeast, vinegar, Dijon and 1 teaspoon kosher salt. Blend until smooth.
- Meanwhile, cook the broccoli in the microwave according to package instructions. Add the steamed broccoli to the contents of the blender and pulse until incorporated but with bits of broccoli still visible.
- Return the soup mixture to the pot and return to a simmer. If the consistency is too thick, add some water to adjust. Taste and add salt if desired. Finish with a sprinkle of pepper and the lemon juice if using. Serve with desired toppings.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 253 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 758 mg |
Reviews
No cheese? I didn’t think I’d like this but it was delicious! I couldn’t add the broccoli to the blender as it was full so we ate the florets whole. So darned good and it is very filling.