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Dairy Free Broccoli Cheddar Soup

Servings 4

Ingredients

  • 1-2 tablespoons olive oil
  • 2 heads of broccoli approx. 260 grams
  • 2 carrots or 10 baby carrots, approx. 50 grams
  • 1 russet potato
  • 1 shallot
  • 2-3 cloves of garlic
  • 1/4 cup cashews
  • 32 ounces vegetable stock
  • 1 1/2 tablespoons nutritional yeast
  • 1/4 cup dairy-free milk
  • big pinch of cayenne
  • salt and pepper to taste

Instructions

  1. In a large pot, add the olive oil, chopped broccoli, chopped carrots, and peeled and cubed potato. Season with a little salt and pepper and cook over medium to high heat. After a minute add the chopped shallot and allow to cook another 1-2 minutes. Then add the minced garlic and cashews and cook another minute.

  2. Pour in the vegetable stock, reduce the heat to low, and over the pot. Allow to simmer for 18-22 minutes until the potatoes are soft enough that you can easily cut them with a wood spoon (or whatever you stir your soup with).
  3. Add the nutritional yeast and blend the soup well. You can do this either in a blender or with an immersion blender. Then stir in the milk, add the cayenne, and season with salt and pepper to taste.