Vegan Broccoli Cheddar Soup

Instructions

1. 1
   In a large pot, heat olive oil over medium heat. Add onion and cook 3-4 minutes until translucent.
2. 2
   Stir in garlic and carrots. Sauté for 2 minutes, stirring often.
3. 3
   Add chopped broccoli and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until broccoli is tender and bright green.
4. 4
   Meanwhile, in a high-speed blender, add soaked cashews, unsweetened plant milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, salt, pepper, and cayenne pepper (if using). Blend until perfectly smooth and creamy.
5. 5
   Pour the blended cashew mixture into the soup pot. Stir well to combine. If you want a thicker soup, dissolve tapioca or cornstarch in a splash of cold water and add to the pot.
6. 6
   Simmer over low heat for 8-10 minutes, stirring occasionally, until soup thickens and flavors meld. Use an immersion blender to blend partially for a creamy-yet-chunky texture if desired.
7. 7
   Taste and adjust seasonings. Serve hot, garnished with extra nutritional yeast, cracked pepper, or chopped parsley.