FOOD FOR THE SOUL: Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

BY STACEY DUGAN

Ingredients (Serves 4-6)

• 2 tablespoons of olive oil
• 1 cup chopped onions
• 2 tablespoons chopped fresh garlic
• 1 medium potato peeled and chopped
• 1 ½cup of carrots peeled and chopped
• 1 cup celery chopped
• 1 cup raw cashews
• 4 cups vegetable broth
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 3 dried bay leaves
• 1 cup of water (optional)
• 4 cups broccoli chopped into bite sized florets
• 1 ½cup shredded vegan cheddar cheese
• 2 tablespoons lemon juice

Directions

In a large soup pot, add the olive oil and heat. Add the onion and garlic and sauté for 2 minutes. Add carrots, celery and potato, cashews, vegetable broth, sea salt and paprika.

Bring to a boil and turn down and simmer for 15 minutes or until the vegetables are fork tender. Remove bay leaves.

Transfer the mixture to a blender and blend until creamy. Work in batches if necessary because the soup will be very hot.

Return the blended soup back to the pot and turn heat to low. Add additional water or vegetable broth until you reach the desired consistency. Add at least one cup of water or broth.

Add the broccoli florets, lemon juice and cheese. Bring the soup mixture to a boil and simmer for 10 minutes or until the broccoli is semi soft. Make sure to stir the soup occasionally.

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