Rippling rivers of rain and nostalgic notes of Sinatra all come together to tell the tale of a hearty, comforting bowl of Vegan Broccoli and Cheese Soup. There’s alchemy in the way these simple ingredients unite to form a creamy emulsion of taste. Roots might be traced back to kitchens of grandmothers, where love and care often stirred together the most delicious of broths. Indeed, this soup is a testament to the art of transformation, turning humble veggies into a rich, velvety delight. It’s a luscious addition to your liquid diet repertoire, a game-changer for those seeking nourishment and flavor in equal measure.
Ingredients List
Bag yourself this delectable blend of goodies:
– 1 large head of broccoli, finely chopped
– 2 cups of peeled and cubed potatoes
– 1 onion, diced
– 4 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 cup of raw cashews, soaked overnight
– 1 cup of nutritional yeast
– 1 teaspoon of turmeric powder
– Salt and pepper to taste
Instructions
1. Start by heating a soup pot over medium heat. Toss in the onions and garlic, sautéing until they are a golden brown symphony of aroma.
2. Next, add your broccoli and potatoes to the pot, stirring them in with the onions and garlic.
3. Pour the vegetable broth into the pot, turning the heat up to bring the liquid to a bubbling boil.
4. As the vegetable medley simmers away, drain your soaked cashews and blend them with nutritional yeast, turmeric, salt, pepper and a bit of the broth to a creamy concoction. This is your homemade vegan cheese sauce, the secret undercurrent that gives the soup its indulgence.
5. Once the vegetables are tender, release two-thirds of them into the blender with the cheese mixture. Blend until creamy and kiss goodbye to any lump intervention!
6. Return this blend to the pot, stirring it with the remaining broth and vegetables. Adjust the seasoning and your Vegan Broccoli and Cheese Soup is cooking-floor ready.
Cooking Time & Servings
This scrumptious soup takes around 45 minutes to prepare and serves up four comforting bowls to warm your heart, and belly!
Nutritional Information
Our Vegan Broccoli and Cheese Soup serves as an elegant dance between flavor and wellness. This soup brims with nutrients, each sip a healthy endorsement to your liquid diet. The caloric count per serving:
– Calories: 253
– Fats: 6g
– Carbs: 43g
– Protein: 11g
Tips and Tricks
Soup-er tweaks to tailor your soup:
– If you’re allergic to nuts, you can replace cashews with silken tofu for that creamy texture.
– Spice lovers can add a dash of chili flakes or hot sauce to give it an extra kick.
Farewell, culinary comrades!
So remember, the magic of this Vegan Broccoli and Cheese Soup lies in its transformation – simple vegetables morphing into an indulging bowl of comforting goodness. So, why wait? Start cooking, start savoring, and do share your culinary stories with us.
Frequently Asked Questions
Can I freeze this soup?
Indeed, just ensure it’s thoroughly cool before doing so.
What does soaking the cashews do?
It helps in blending the cashews into a smooth, creamy consistency.
Can I use frozen broccoli?
Absolutely! Just adjust the cooking time accordingly.
Can I use other vegetables?
You sure can, but keep in mind it might alter the flavor.
Can I make it without nutritional yeast?
Yes, but it gives the soup a cheesy flavor, so try to include it.
So, as we simmer down, remember life’s like soup with several stir-able moments. And with this Vegan Broccoli and Cheese Soup, you’d have cooked up a storm and a memory! Embrace your inner chef, and all hail the liquid diet revolution!
Take care and keep slurping, foodies!
Listen to the Podcast:
Vegan Broccoli and Cheese Soup Recipe
Ingredients
- – 1 large head of broccoli finely chopped
- – 2 cups of peeled and cubed potatoes
- – 1 onion diced
- – 4 cloves of garlic minced
- – 4 cups of vegetable broth
- – 1 cup of raw cashews soaked overnight
- – 1 cup of nutritional yeast
- – 1 teaspoon of turmeric powder
- – Salt and pepper to taste
Instructions
- Start by heating a soup pot over medium heat. Toss in the onions and garlic, sautéing until they are a golden brown symphony of aroma.
- Next, add your broccoli and potatoes to the pot, stirring them in with the onions and garlic.
- Pour the vegetable broth into the pot, turning the heat up to bring the liquid to a bubbling boil.
- As the vegetable medley simmers away, drain your soaked cashews and blend them with nutritional yeast, turmeric, salt, pepper and a bit of the broth to a creamy concoction. This is your homemade vegan cheese sauce, the secret undercurrent that gives the soup its indulgence.
- Once the vegetables are tender, release two-thirds of them into the blender with the cheese mixture. Blend until creamy and kiss goodbye to any lump intervention!
- Return this blend to the pot, stirring it with the remaining broth and vegetables. Adjust the seasoning and your Vegan Broccoli and Cheese Soup is cooking-floor ready.
Notes
- If you’re allergic to nuts, you can replace cashews with silken tofu for that creamy texture.
- Spice lovers can add a dash of chili flakes or hot sauce to give it an extra kick.