for 10 servings

1 tablespoon olive oil
1 onion, chopped
2 potatoes, cubed
3 carrots, sliced
3 cloves garlic, minced
salt, to taste
6 cups vegetable broth
½ cup cashew
½ cup nutritional yeast
1 teaspoon paprika
1 teaspoon pepper
1 head broccoli, florets roasted or steamed


  1. In a small bowl, soak the cashews in water for 1 hour.
  2. In a large soup pot, add the olive oil over medium heat. Add the onion and stir until translucent.
  3. Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
  4. Transfer soup to a blender and blend until smooth.
  5. Set the soup aside and rinse out blender. Add remaining vegetable broth, cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
  6. Combine the cashew mixture and “cheese” mixture in the soup pan and stir.
  7. Add the broccoli and stir to combine.
  8. Enjoy!

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01:36 2018-2-9

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