Vegan Broccoli Cheddar Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 tbsp vegetable broth (use water or oil if preferred)

1 red onion (diced)

1 carrot (roughly chopped)

2 Yukon gold potatoes (medium, roughly chopped)

3 cloves garlic (minced)

1 tsp salt

2 tsp paprika

4 1/2 cups vegetable broth

1/2 cup raw cashews

1 head broccoli (broken into small florets)

1/4 cup nutritional yeast (optional)

Directions

Combine the onion and garlic with 1 to 2 tablespoons of water or oil and saute over medium heat until softened, 3 to 5 minuets.

Next add the carrot, potatoes, cashews, paprika and vegetable broth to the pot. Bring to a boil, then simmer covered, over low heat for 20 to 25 minutes, or until the potatoes are cooked though.

Allow to cool until safe to handle. Use an immersion blender or transfer to a countertop blender, like a Vitamix, and puree until smooth.

Pour back into the pot and add the broccoli florets to the soup. Add the nutritional yeast at this time if using. Allow to simmer for an additional 8 to 2 minutes, or until the broccoli is cooked through. You can choose to reblend some of the soup to infuse the broccoli, or leave chunky!

Nutrition

• Calories: 286.5 kcal
• Total Fat: 10.2 g
• Saturated Fat: 1.1 g
• Unsaturated Fat: 7.5 g
• Sodium: 1503.2 mg
• Total Carbohydrate: 41.7 g
• Dietary Fiber: 12 g
• Total Sugars: 12.9 g
• Protein: 15.3 g