Broccoli and Vegan Cheddar Soup

Broccoli and Vegan Cheddar Soup
I'm not saying that this soup will help you land a husband or wife but I will say that this soup is certainly good enough to make someone fall in love with you. If you think you've found the person that makes you want to stop swiping left or right, why not make this soup and see if you can seal the deal?

Serves 4

Ingredients:
2 cups potatoes, chopped
1/2 cup carrots, chopped
1/2 cup onions, chopped
2 cloves garlic, chopped
3 cups vegetable stock (or 3 cups water +1 vegetable bouillon cube)

2 Tbsp vegan margarine
2/3 cup cashews (soaked in water for 2 hours unless you have a high-speed blender)
1 tsp Dijon mustard
1/8 tsp cayenne pepper
1 tsp paprika
2 Tbsp lemon juice
2 tsp salt

3 cups finely diced broccoli (florets and peeled stems)

salt and pepper to taste


Directions:
In a 4-quart saucepan or large pot combine the potatoes, carrots, onions, garlic and vegetable stock. Bring to a boil and reduce heat and simmer uncovered until veggies are tender. (about 12 minutes depending on the size of your chop)

Add the margarine, cashews, Dijon mustard, cayenne, paprika, lemon juice and salt in a blender and add the cooked veggies and the remaining cooking liquid. Blend until everything is smooth. 

Return the blended soup to the pot you cooked the veggies in and add the broccoli. Cook on low-medium heat until the broccoli is tender. Add more water if needed to thin the soup to your desired consistency.

Salt and pepper to taste and serve with a crusty loaf of bread.

Nutritional information: Per serving calories: 262, protein, 7 g, fat: 4.5 g
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