Vegan Broccoli Cheddar Soup

Ingredients

• 1 head broccoli (Use both florets and finely chopped stalk, if desired.)
• 2 carrots (Chopped; divide into two portions.)
• 4 potatoes (Medium; peeled and chopped into similar-sized pieces. Yukon Gold potatoes are recommended in the source.)
• 0.75 cup raw cashews
• 6 cup vegetable broth (The method initially uses about 5 cups, with the remaining stock used for the broccoli; add more stock or water if needed.)
• 0.5 cup nutritional yeast (Use in the soup and optionally as a topping.)
• 1 tsp black pepper (Plus more for serving, if desired.)
• 1 tsp chili flakes (Also called chilli flakes.)
• 1 tsp Italian seasoning
• 1 onion (Finely diced.)
• 4 cloves garlic (Minced.)
• 1.5 tbsp olive oil (Vegan butter may be used instead. The main method uses 1 tablespoon; the additional oil is associated with the optional air-fryer method.)
• 0.5 cup shredded vegan cheese (Optional.)
• 1 tbsp scallion greens (Finely sliced, for topping.)
• 1 cup almond or soy milk (Use plant-based milk; add more for thinning if needed.)
• garlic powder (Amount not specified; add with the nutritional yeast, vegan cheese, chili flakes, and Italian seasoning.)
• salt (Amount not specified; used to season the vegetables in the optional air-fryer method.)
• 2 tsp olive oil for air-frying (For the optional roasted-vegetable variation.)

Steps

1. 1

   Peel and chop the potatoes and carrots into similar-sized pieces. Cut the broccoli into florets and finely chop the stalk if using. Finely dice the onion and mince the garlic.

2. 2

   Heat 1 tablespoon of the olive oil or vegan butter in a Dutch oven or deep pan.

3. 3

   Add the chopped onion and minced garlic. Sauté for a couple of minutes.

4. 4

   Add half of the chopped carrots, the cashews, and the chopped potatoes. Sauté for a couple of minutes.

5. 5

   Pour in about 5 cups of the vegetable broth. Bring it to a boil, then cover and simmer for about 10 minutes, until the vegetables are soft.

6. 6

   Remove most of the softened vegetables and cashews from the pot and transfer them to a blender. An immersion blender may be used instead.

7. 7

   Blend the vegetables and cashews into a smooth puree.

8. 8

   In the remaining stock, add the broccoli florets, chopped broccoli stalk if using, and the remaining carrot.

9. 9

   Add 1 cup of almond or soy milk. Add more vegetable stock or water if needed.

10. 10

    Add the nutritional yeast, optional shredded vegan cheese, garlic powder, chili flakes, and Italian seasoning.

11. 11

    Cover and cook for about 8–10 minutes, until the vegetables are tender but not mushy.

12. 12

    Add the blended vegetable and cashew puree to the pot. Mix well, then cook for a couple of minutes.

13. 13

    If the soup is too thick, thin it with additional plant-based milk or stock.

14. 14

    Serve topped with additional nutritional yeast, pepper, and finely sliced scallion or green onion greens. Vegan cheddar may also be added as a topping.

15. 15

    For the optional air-fryer variation, cut the potatoes, carrots, and broccoli into similar-sized pieces.

16. 16

    Toss the vegetables with 2 teaspoons olive oil, salt, and pepper.

17. 17

    Preheat the air fryer to 180°C/360°F. Arrange the vegetables in a single layer in the air-fryer basket.

18. 18

    Air-fry at 180°C/360°F for about 10 minutes. Cool the vegetables, then continue with the main recipe as directed above.

19. 19

    Serve the soup as a meal with a protein of choice and toasted bread, or top it with croutons if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days according to the body excerpt; the structured recipe body states up to 3 days. Reheat gently in a pot, adding a splash of plant milk if the soup has thickened. The source also says the soup freezes well for up to 2 months. Frozen broccoli may be used after thawing. A couple of pinches of turmeric may be added for a more golden color, and some broccoli may be blended into the soup if desired.

Nutrition per serving

• soup
• main
• vegan
• vegetarian
• dairy-free
• gluten-free
• one-pot
• comfort food