Vegan Broccoli Cheese Soup

Just about everyone knows how much I love broccoli cheese soup (don’t judge me). However, the guilt of eating it is not worth my peace of mind, so of course I had to start making my own a bit more healthy. In my version of this soup, I added roasted and sautéed veggies for more flavor and a potato for more creaminess. Don’t be intimidated, I know there’s quite a few ingredients, but it’s really easy to make.

Tip: Make a big batch and freeze leftovers for when that next craving comes crashing in.

Shopping List:
2 Cups of cashews soaked in hot water for at least an hour (up to overnight). Then drain
2 Heads of broccoli, cut into florets
½ Head of cauliflower, cut into florets
1 Yukon potato, peeled and cut into chunks
1 Cup of vegan cheddar cheese, shredded (violife foods is a great brand)
1 to 1 1/2 cups of veggie stock
1/4 cup of plant-based milk of choice
1 Garlic clove
1 Small yellow pepper
2 Shallots, chopped
1 Small jalapeno, chopped, seeds removed if no spicy.
2 Tablespoons of mint, chopped
Sea salt to taste
½ Teaspoon of onion powder
2 Tablespoons of nutritional yeast
1 Teaspoon of dried oregano
1 Teaspoon of anise seeds (optional)

Method:
1. Pre-heat oven to 400.
On a large baking sheet lined with aluminum or parchment add broccoli, potato, and cauliflower.
Drizzle with a little oil, sprinkle of salt, and onion powder.
Roast for 15 minutes. Set aside.

2. Pre-heat a sauté pan to medium. Drizzle pan with a tiny bit of oil and add peppers, shallots, jalapeno. Sauté for 2 minutes, then add garlic, oregano, anise, and onion powder. Set aside.

3. In a high-speed blender (Vitamix, Ninja), add cashews, ¼ cup of water, and a pinch of salt. Mix on high speed. Cashew mixture will be slightly chunky.

4. Add in roasted cauliflower, potato, and 1 cup of veggie stock. Make sure blender is not too full (work in batches if you need to) and mix by pulsing a couple of times. Scrape down sides with a spatula and add in pepper mixture, broccoli, nutritional yeast, and more veggie stock.

5. Mix on low going to high speed until soup is at desired consistency. Carefully transfer soup to a pot, add cheese, a splash of plant-based milk and gently stir. Heat on medium low to a slight bubble until cheese is melted.

6. Adjust seasoning, add a splash more of liquid if too thick and add mint. Serve warm. So good!