This classic recipe made vegan is so delicious and comforting. The potatoes are optional, but they thicken up the soup and give it that nostalgic texture. This recipe takes about 30-45 minutes.
Ingredients:
2-3 stalks fresh broccoli lightly broken up
2-3 Handfuls chopped carrots
1/2 yellow onion diced
5 garlic cloves diced
5 baby potatoes or one large potato
3/4 cup cashew cream (can sub for vegan heavy whipping cream or make a roux)
Vegan cheddar
Vegan Parmesan
1/2 tablespoon Vegan butter
1 carton vegan chicken broth or Veggie broth
1 cup Oat milk
Vegan bacon bits
Seasonings:
Pink salt
Black pepper
Mustard powder
Nutritional yeast
Turmeric
Directions:
Sauté Chopped onion and garlic with butter on low heat until soft
Add oat milk and broth
Add broccoli and carrots
Add cashew cream and seasonings
Cover and let simmer on medium low heat for 20 mins
Boil and peel potatoes
Remove one cup of soup from pan, avoiding chunks, and place in blender
Add boiled potatoes to blender
Blend until smooth and add back into soup
Top with vegan cheese
Stir and wait to melt
Top with vegan bacon bits and enjoy