This soup is pure veggie goodness and perfect to make as a big batch and have for lunch or dinner throughout the week. It’s super satisfying and “cheezy”… hard to believe it’s just a big bowl of veggies and cashews!
30 minutes • Servings: 4 Print Recipe
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small white onion, chopped
- 2 medium heads of broccoli, cut into florets
- Two 32oz containers of vegetable broth
- 2-3 cups fresh baby spinach
- juice of 1 lemon, plus additional wedges for garnish
- 1 cup raw, unsalted cashews
- 1 cup hot water
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt
In a large pot over medium-high heat, add olive oil, garlic, and onion. Cook until onion is translucent. Add broccoli and cook until it softens and turns bright green. Add vegetable broth until it covers broccoli and heat until it boils. Turn off heat, stir in spinach and lemon, and purée with hand blender or transfer to a blender in small batches to purée. Blending hot liquid can have steam build up & make a hot mess, literally. Be careful here.
Do a rapid soak with cashews: Cover with almost boiling water for 15 minutes, then discard the water. To a blender, add soaked cashews, 1 cup hot water, nutritional yeast and salt, blend until it's a creamy sauce. Add additional hot water if sauce is too thick.
TO SERVE: Add soup to a bowl and top with cheeze sauce. Garnish with a lemon wedge. Enjoy!
Nutritional Facts for Vegan Broccoli Cheeze Soup
1/4 recipe yield
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
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