Cheezy Broccoli Soup: Vegan, Gluten-Free, Oil-Free

bowl of soup on table

Wholesome, warm and deeply satisfying; this soup is what winter dreams are made of. Come in from an afternoon of snowshoeing and tobogganing, take off your mittens and toques, and warm yourselves with a bowl of hearty goodness.

 

How to make it:

 

What You’ll Need:

 

  • 4 heaping cups diced potatoes, divided in half
  • 3 medium carrots, roughly chopped
  • ½ cup raw cashews (soaked overnight or for 1-2 hours in boiling water)
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 6 cups vegetable broth (dived 4 cups for soup, 2 for cheezy sauce)
  • 2 teaspoons dried oregano
  • 1 large head of broccoli
  • ½ cup nutritional yeast
  • 2 tsp white wine vinegar
  • 1 tsp Herbamare (or salt)

 

Make the Soup Base

 

  1. In a large stockpot, sauté onions and garlic in a little bit of water until tender and fragrant. Add oregano and 4 cups of veggie broth, 2 heaping cups of potatoes and bring to a boil. Reduce to a simmer and allow potatoes to cook through.
  2. In a separate pot, boil broccoli florets until tender. If you prefer, you can add the broccoli to the main soup towards the end, instead of cooking separately.

 

Make the Cheeze Sauce

 

  1. Boil 2 heaping cups of diced potatoes and the diced carrots together, until tender. Strain and add to blender. Add 2 cups of veggie broth, nutritional yeast, white wine vinegar and cashews to blender as well.
  2. Blend until smooth.

 

Finish the Soup

 

  1. Once the potatoes in the stockpot have finished cooking, add the cheeze sauce and broccoli florets.
  2. Taste and adjust seasonings.

 

Enjoy! 🙂

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