In a small cozy kitchen, on a chilly autumn evening, the aroma of a hearty soup fills the air. This vegan broccoli cheddar soup, born out of a desire to recreate the comfort of a classic favorite without any animal products, has become a staple in our household. The recipe combines the warmth of roasted broccoli, the creaminess of blended cashews, and the tang of nutritional yeast, creating a dish that not only comforts the soul but also nourishes the body. This soup is perfect for sharing with family and friends, bringing everyone together over a bowl of creamy, cheesy goodness without compromising on health or ethics.
Key Points to Consider:
- Texture: Achieving a creamy texture is crucial. Use a high-powered blender to blend the soup until smooth.
- Flavor Balance: Ensure the right balance of flavors by adjusting the nutritional yeast, lemon juice, and salt to taste.
- Fresh Ingredients: Use fresh broccoli and high-quality cashews for the best flavor.
- Consistency: Control the consistency by adding vegetable broth gradually.
- Simmering: Allow the soup to simmer enough to let the flavors meld together but avoid overcooking the broccoli to maintain its nutrients and color.
Tips and Tricks:
- Soak the cashews in water for at least 2 hours (or overnight) to make them easier to blend.
- Roast the broccoli before adding it to the soup for a deeper, richer flavor.
- Add a pinch of turmeric for an extra health boost and a vibrant color.
- If you like a chunkier soup, set aside some broccoli florets before blending and add them back to the soup after blending.
Ingredients:
- 1 large head of broccoli, chopped into florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup raw cashews, soaked
- 4 cups vegetable broth
- 1 cup nutritional yeast
- 1 medium carrot, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: a pinch of turmeric, roasted nuts for garnish
