Vegan Broccoli Cheese Soup Recipe Perfect For Chilly Weather

Bound to Recipe

This vegan broccoli cheese soup recipe is rich, flossy, and packed with cheese flavor – but dairy-free! It is a quick, satisfying, and good for you weeknight dinner.

Nosotros at present live in a world where broccoli cheese soup is non only delectable, rich and flossy merely is too HEALTHY and QUICK. We are currently winning at a weeknight dinner. This salubrious spin on broccoli cheese soup is every flake as crave-able equally the real deal, simply is lower in calories, dairy-free, and is packed with nutrients. This is a soup you tin can feel expert about serving.

With a few simple swaps, we can accept this soup from a sinful supper to a healthy well-rounded dish. We forgo the cheese and cream in traditional recipes and turn to some healthy plant-based ingredients: cashews and nutritional yeast.

Raw cashews, when soaked in water overnight, can be composite into a thick and luscious foam sauce. Nosotros use this to our advantage in this soup. The cashews are simmered with the soup and then composite all together at in one case to reduce the steps in this recipe and amp up the creamy factor.

Then a combination of nutritional yeast and lemon juice creates that signature cheese flavour. If you want to take this to the next level, add on a sprinkle of dairy-costless cheese to achieve that oh-so-delicious melty cheese texture.

Non only practice these swaps create a delicious broccoli cheese soup, they also help pack in the ingredients.

Cashews are full of monounsaturated fats that can protect our hearts and boost brain part. Cashews can also help you shed backlog weight and help y'all maintain healthy bones.

Nutritional yeast is a newcomer onto the mainstream health food scene and is gaining popularity quickly. In addition to lending a cheese-y season to this recipe, information technology also contains sixteen different amino acids which can aid in muscle wellness. This superfood too improves digestion and has anti-viral and anti-bacterial properties.

Broccoli, the base of operations of this recipe, too deserves a closer look as it is one of the virtually benign, and affordable, superfoods on the market. One serving of broccoli contains notable amounts of over 24 nutrients and minerals. Broccoli tin prevent cancer, reduce cancer growth, help detox the body, support your digestion and cardiovascular health among other benefits.

The cheese-y flavor of this soup, and the crunchy croutons, also helps mask the bold flavor of broccoli for any reluctant vegetable eaters, so that they tin get all the nutrients and you become none of the regular complaints.

Now that is a soup we tin experience good near!

Ingredients for a vegan broccoli cheese soup recipe:

• i tablespoon avocado oil
• 1 white onion, chopped
• 2 ribs of celery, chopped
• 2 heads broccoli, chopped (including stems), most 4 cups
• four cups vegetable goop
• 1/ii loving cup raw cashews, soaked overnight
• ane/2 cup nutritional yeast
• one tablespoon lemon juice
• one/2 teaspoon salt
• 1/four teaspoon white pepper
• For the croutons:
• four slices bread, cut into cubes
• Oil to glaze
• two tablespoons nutritional yeast
• one/iv teaspoon salt
• one/four teaspoon white pepper
• i/4 teaspoon garlic powder
• i/four teaspoon onion pulverization

Directions to make the vegan broccoli cheese soup :

1. Preheat the oven to 425 degrees. Toss the bread cubes with the oil and seasonings. Spread them out on a sheet pan.

2. Broil the croutons for ten minutes, stir them around, and broil for some other 10-15 minutes or until the croutons are golden brown. Set aside to cool.

3. While the croutons are baking, add the oil into a Dutch oven or big soup pot set up over medium-high oestrus. Once the oil is warm, add in the celery, onions, white pepper, and salt. Sautee, stirring frequently, until the vegetables are softened and the onions are translucent. Add in the garlic and sauté for some other thirty seconds.

4. Add in the broccoli and sauté until softened and bright light-green.

5. Add in the broth and cashews. Comprehend and simmer for 20 minutes. Transfer the mixture to a blender and blend until smooth.

6. Return to the pot and whisk in the lemon juice, nutritional yeast, and actress salt, if needed.

7. Serve with croutons.

Prep Time 10 minutes

Cook Fourth dimension 30 minutes

Total Time forty minutes

Ingredients

• one tablespoon avocado oil
• one white onion, chopped
• two ribs of celery, chopped
• two heads broccoli, chopped (including stems), about iv cups
• 4 cups vegetable broth
• i/2 cup raw cashews, soaked overnight
• one/two cup nutritional yeast
• one tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• For the croutons:
• 4 slices breadstuff, cut into cubes
• Oil to coat
• 2 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic pulverisation
• i/4 teaspoon onion powder

Instructions

1. Preheat the oven to 425 degrees. Toss the bread cubes with the oil and seasonings. Spread them out on a sheet pan.
2. Bake the croutons for ten minutes, stir them around, and bake for another ten-15 minutes or until the croutons are gilded brown. Ready aside to absurd.
3. While the croutons are baking, add together the oil into a Dutch oven or big soup pot fix over medium-high heat. Once the oil is warm, add in the celery, onions, white pepper, and table salt. Sautee, stirring frequently, until the vegetables are softened and the onions are translucent. Add together in the garlic and sauté for another xxx seconds.
4. Add in the broccoli and sauté until softened and bright green.
5. Add together in the broth and cashews. Cover and simmer for 20 minutes. Transfer the mixture to a blender and blend until smooth.
6. Return to the pot and whisk in the lemon juice, nutritional yeast, and actress table salt, if needed.
7. Serve with croutons.

Diet Information:

Yield:

iv

Serving Size:

1
Amount Per Serving: Calories: 449 Total Fatty: 23g Saturated Fat: 4g Trans Fatty: 0g Unsaturated Fat: 15g Cholesterol: 19mg Sodium: 1321mg Carbohydrates: 45g Fiber: 12g Carbohydrate: 8g Protein: 24g

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Source: https://www.diys.com/vegan-broccoli-cheese-soup/

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