I hope you’re having a beautiful winter. I know that some of us struggle to appreciate winter, which is understandable. The cold wind and rain, even snow where you might be. I personally love winter. It’s so peaceful and lovely, a time to really slow down and get cozy.
One way that I like to get cozy is with a nice, warm bowl of soup. Homemade soup is my favorite because it has so much more depth than the kind you get in a can. And it’s just so easy! Chop some vegetables, throw them in the pot and relax.
Broccoli cheddar soup was a favorite in my house growing up. I loved that velvety, creamy soup, with little bits of broccoli mixed in there. Yum! One day I was making some good old potato cheese sauce (I can do a recipe if you want, leave me a comment) and I had the thought that I could thin the sauce to make a vegan cheesy soup base. So I did! And I’ve made a few different soups from this base, so if broccoli isn’t your jam use the base for a tortilla soup (again, let me know if you want a recipe).
This soup really couldn’t be easier. Since your pureeing everything together you just need to rough chop the ingredients, boil to soften and combine.
As far as the ingredients go, I typically have russet potatoes on hand as they are the most affordable potato, but I also love this with Yukon gold potatoes. If you haven’t heard of it nutritional yeast sounds like an odd baking ingredient, but it’s what gives this golden beauty that nutty, cheesy flavor. Yum!
As I’m boiling down the vegetables I measure out and prepare my spices so that I can pop everything in my blender and whiz it up. Since this it thinner than potato cheese sauce you won’t need a fancy blender, a regular blender will do the trick. You can also use a food processor and pulse until you have a chunky texture – my personal favorite.
And there you have a it, a creamy, plant based version of a classic favorite!
I hope that you love this recipe! If you try it please tag me on Instagram or let me know in the comments below!
A creamy, warm bowl of soup perfect for a cold winter day.
- 4 cups water
- 2 medium russet potatoes
- ½ cup cashews
- 3 cups broccoli
- 3 cloves garlic
- 1 tbsp tomato paste
- 1 tsp salt
- ¼ tsp turmeric
- ⅛ tsp black pepper
- 4 tbsp nutritional yeast
- Optional parsley or cilantro for garnish
Bring the water to a boil in a medium saucepan. Make sure to use 4 cups exactly as this will reduce to the perfect amount for blending later.
Roughly chop the potatoes and add them to the boiling water.
Add the cashews to the boiling water and let these boil for 5 minutes.
Roughly chop the broccoli and garlic and add them to the boiling water. Let these boil for another 5 minutes.
After 10 minutes check that the potatoes are fork tender. You don’t want them to be too soft as the soup will become very starchy. Only soft enough that your fork can just pierce them.
Add the boiled ingredients, including water, to a blender.
Add all remaining ingredients to the blender.
Either pulse or blend your ingredients, depending on if you want a smooth or chunky soup.
Pour the soup into a bowl and add garnish of choice.
This soup is best served right away, but can be refrigerated for up to three days. Just add some water to thin it out a little when reheating.