Easy And Delicious Cheesy Vegan Broccoli Soup Recipe For A Quick Meal


Olive oil or ghee – 2 tablespoons Onion (small, diced) – 1 Garlic (minced) – 1-2 cloves Organic bone broth – 2 cups Broccoli (florets) – 4 cups Carrot (medium, shredded) – 1 ½ cups

Cashews (raw, soaked for 4 hours) – 1 cup Water – 1 cup Mustard powder – 1/2 teaspoon Smoked paprika – 1/2 teaspoon Nutritional yeast – 1/2 cup Fresh lemon juice (half a lemon) – 1 tablespoon

Almond milk -1/4 cup Cayenne pepper – a dash Sea salt Freshly cracked pepper Fresh parsley (optional)

How To Prepare

1. Heat the olive oil in a saucepan over medium heat. Cook until the onion is transparent, stirring often.

2. Stir in the garlic for approximately 30 seconds, or until fragrant. Cover with a lid and add the stock, broccoli, and carrots. Simmer for 10-15 minutes, or until broccoli is tender.

3. In a high-speed blender, mix cashews, water, mustard powdered form, smoked paprika, nutritional yeast, lemon juice, almond butter, and cayenne pepper until soft, smooth, and creamy.

4. Pour the creamy cashew mixture into the pan with the broccoli mixture and stir until smooth.

5. Season with sea salt and freshly cracked pepper to taste. Garnish with freshly cut parsley in serving dishes.

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