Vegan Broccoli Potato Soup
Creamy vegan broccoli potato soup made with cashews, potatoes, and nutritional yeast for a silky dairy-free finish.
Ingredients
1/2 onion or leek
4 garlic cloves
2 lb potatoes
1 carrot
1 celery stalk
1 cup cashews
7–8 cups vegetable stock
5–6 tbsp nutritional yeast
1 lb broccoli florets
Salt and red pepper flakes
1/3 cup chives
1/2 tsp turmeric
Instructions
1. Sauté onion until translucent.
2. Add salt, pepper flakes, carrots, and celery; cook 3 minutes.
3. Add garlic, potatoes, cashews, and broth.
4. Stir in nutritional yeast; simmer 20 minutes.
5. Blend soup until silky smooth.
6. Return to pot and add broccoli; cook 3–5 minutes.
7. Season to taste and serve with chives.
Notes
No need to soak cashews.
Blend in batches if needed.
Soup freezes well up to 2 months.
Find it online: https://mymealrecipes.net/vegan-broccoli-potato-soup/