Name: Vegan Broccoli Cheddar Soup
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
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

Directions

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.

Cook’s Note

To soak the cashews, submerge them in a bowl of water to cover overnight. Alternatively, boil 2 cups of water, remove from heat and add the 1 cup cashews. Allow to soak for 1 hour, or until tender. Drain well.

Vegan Broccoli Cheddar Soup

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