Vegan Broccoli "Cheese" Soup Recipe (Without Potatoes) 🥦

How about a healthier take on broccoli cheese soup?! This healthy soup recipe is made with broccoli for flavor, cauliflower to make it creamy, and nutritional yeast that gives it that "cheesy" flavor without any dairy or cheese. To make this soup vegan, use veggie stock instead of bone broth or chicken stock. If you're not vegan and want to increase the protein in this soup, use bone broth as your liquid.

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Vegan Broccoli "Cheese" Soup Recipe (Without Potatoes) 🥦

Prep time: 30 min
Serves: 6-8

Ingredients:
1 medium onion, chopped
1 medium carrot, grated or finely chopped
3 cloves of garlic
extra virgin olive oil
2 cups cauliflower florets
2-3 cups broccoli florets
3.5 cups veggie stock (of vegan), OR bone broth/chicken stock for more protein; more or less to blend to your preferred consistency

For the cashew cream:
½ cup soaked cashews
sea salt
2 tablespoons nutritional yeast
See the cashew cream tutorial here: https://youtu.be/frafzmMjxpE

Recipe:
1. Chop 1 medium size onion, grate a carrot, and smash 3 cloves of garlic.
2. Sautée the veggies by adding 2-3 tbsp of extra virgin olive oil in a large soup pot or Dutch oven. Add the onions for about 2-3 minutes then add the carrots and garlic.
3. Add the broccoli, cauliflower, and about 3 cups of veggie stock or bone broth. Let simmer for about 15 minutes.
4. Make the cashew cream by blending the soaked cashews, nutritional yeast, salt and 1/2 cup of water or stock until smooth. See my cashew cream tutorial here if needed: https://youtu.be/frafzmMjxpE
5. Pick out most of the cauliflower and add it to the blender and blend until smooth. When the mixture is smooth remove the mixture into a bowl and add the remaining broccoli to the blender. Doing this will help the consistency. Once the broccoli is added also add the liquid to the blender and blend carefully. When finished add all of the mixtures back into the dutch oven and serve!

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