Cheesy Vegetable Soup
 
Prep time
Cook time
Total time
 
This comforting veggie soup is simple, creamy, and so satisfying! It's also surprisingly vegan and oil free!
Author:
Recipe type: Soup
Serves: 4-5
Ingredients
  • ½ cup raw cashews
  • ½ yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 2 medium Yukon gold potatoes, chopped into small cubes (no need to peel them)
  • 1 lg broccoli crown, cut into florets
  • 4 cups vegetable broth, pref. low-sodium
  • 2 Tbs. nutritional yeast
  • ½ tsp. garlic powder
  • 1 Tbs. lemon juice
  • Salt and pepper to taste
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • 2 Tbs. chopped fresh parsley, plus more for garnish
Instructions
  1. Cover cashews in hot water and set aside to soak.
  2. In a soup pot over medium heat, combine the onion, garlic, carrots, celery, and about 1 cup of water. Cook until onions are translucent and carrots can be broken with a spoon, about 7 mins.
  3. Add the potatoes, broccoli, and vegetable broth, stir, and bring to a boil. Reduce heat to simmer and cook until potatoes are soft, about 10 more mins.
  4. While the veggies simmer, add the nutritional yeast, garlic powder, lemon juice, salt, and pepper to a blender.
  5. When the veggies are soft, transfer 2-3 ladles of soup to the blender. Drain the cashews and add them to the blender too, then blend until completely smooth and creamy. Pour the blender contents back into the soup pot and stir in the paprika, dried thyme, and fresh parsley. Taste and add more salt or pepper if needed. Allow to simmer a few more mins to let the flavors combine.
  6. To serve, garnish with a pinch of paprika and fresh parsley, if desired. Enjoy!
Notes
This soup reheats well! Keep in the fridge up to one week. (I haven't tried freezing it, so let me know if you do!)
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2021/04/12/cheesy-vegetable-soup/