Post by Loupy on Aug 26, 2018 19:09:24 GMT -7
Cheesy Vegan Broccoli Soup (Whole30, Paleo, Dairy Free)
From: Cheryl @ 40aprons.com/paleo-broccoli-cheese-soup-whole30-vegan/
This cheesy vegan broccoli soup is rich and creamy, easy to make, and a perfect paleo fall recipe. Whole30 compliant and totally dairy-free, there’s plenty of cheesy flavor but no weird ingredients!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Servings: 4
Ingredients
2 tablespoons olive oil or ghee, if not vegan
1 small onion diced
1-2 cloves garlic minced
2 cups vegetable stock or chicken stock if on Whole30 or not vegan
4 cups broccoli florets
1 1/2 cups shredded carrot about 2 medium
1 cup raw cashews soaked for 4 hours if you don't have a high-speed blender
1 cup water
1/2 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/2 cup nutritional yeast
1 tablespoon fresh lemon juice about half a lemon
1/4 cup almond milk
dash cayenne pepper dash
sea salt
freshly cracked pepper
Fresh parsley to serve, optional
Instructions
In a medium saucepan over medium heat, heat olive oil.
Add onion and sauté until translucent, stirring often.
Add garlic and cook, stirring constantly, about 30 seconds, or until fragrant.
Add stock, broccoli, and carrots, then cover with a lid.
Simmer until broccoli is tender, about 10-15 minutes.
In a high-speed blender, combine cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper.
Blend at high speed until very, very smooth.
Pour mixture into broccoli mixture and stir until smooth.
Add plenty of sea salt and freshly cracked pepper to taste.
Spoon into serving bowls and top with fresh chopped parsley.
From: Cheryl @ 40aprons.com/paleo-broccoli-cheese-soup-whole30-vegan/
This cheesy vegan broccoli soup is rich and creamy, easy to make, and a perfect paleo fall recipe. Whole30 compliant and totally dairy-free, there’s plenty of cheesy flavor but no weird ingredients!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Servings: 4
Ingredients
2 tablespoons olive oil or ghee, if not vegan
1 small onion diced
1-2 cloves garlic minced
2 cups vegetable stock or chicken stock if on Whole30 or not vegan
4 cups broccoli florets
1 1/2 cups shredded carrot about 2 medium
1 cup raw cashews soaked for 4 hours if you don't have a high-speed blender
1 cup water
1/2 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/2 cup nutritional yeast
1 tablespoon fresh lemon juice about half a lemon
1/4 cup almond milk
dash cayenne pepper dash
sea salt
freshly cracked pepper
Fresh parsley to serve, optional
Instructions
In a medium saucepan over medium heat, heat olive oil.
Add onion and sauté until translucent, stirring often.
Add garlic and cook, stirring constantly, about 30 seconds, or until fragrant.
Add stock, broccoli, and carrots, then cover with a lid.
Simmer until broccoli is tender, about 10-15 minutes.
In a high-speed blender, combine cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper.
Blend at high speed until very, very smooth.
Pour mixture into broccoli mixture and stir until smooth.
Add plenty of sea salt and freshly cracked pepper to taste.
Spoon into serving bowls and top with fresh chopped parsley.
