Vegan Broccoli and Cheese Soup

Name: Vegan Broccoli and Cheese Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 1 cup raw cashews; 2.75 tsp kosher salt; 1 cup boiling water; 3 tbsp extra-virgin olive oil; 1 leek, chopped; 1 yellow onion, chopped; 2 garlic cloves, smashed; 2 lb broccoli, stems and crown roughly chopped; 1 tsp freshly ground black pepper; 4 cups vegetable stock or water; 0.5 cup nutritional yeast

A vegan broccoli and 'cheese' soup that uses soaked cashew cream for richness and nutritional yeast for cheesy flavor, topped with crispy roasted broccoli florets; broccoli contains sulforaphane, a phytochemical tied to cancer-fighting benefits.

From The Young Forever Cookbook

Prep: 15 min
Cook: 40 min
Total: 55 min
Yield: 4 to 6 servings
Category: Soup

Nutrition (estimated)

per 1 bowl

Calories: 320 kcal
Protein: 13 g
Fat: 22 g
Carbs: 24 g
Fiber: 7 g
Sugar: 5 g
Sodium: 1060 mg

Ingredients

1 cup raw cashews
2.75 tsp kosher salt
1 cup boiling water
3 tbsp extra-virgin olive oil
1 leek, chopped
1 yellow onion, chopped
2 garlic cloves, smashed
2 lb broccoli, stems and crown roughly chopped
1 tsp freshly ground black pepper
4 cups vegetable stock or water
0.5 cup nutritional yeast

Broccoli Cashews Nutritional yeast

Instructions

Heat oven to 400°F; line a baking sheet with parchment.
Place cashews in a blender with ½ tsp salt and the boiling water; let sit at least 5 min. Blend until smooth, adding ¼–½ cup water as needed for a thick, creamy consistency. Set cashew cream aside.
Heat 2 tbsp olive oil in a large pot over medium-low. Sauté leek, onion, and garlic 4–6 min until soft; season with 1 tsp salt. Add broccoli stems and cook 2–3 min, then chopped florets for 3–4 min more. Season with 1 tsp salt and pepper.
Pour in stock, stir in nutritional yeast, cover, and bring to a boil. Reduce to a simmer and cook covered 20–25 min until broccoli is tender.
Meanwhile, toss reserved florets with remaining 1 tbsp olive oil and ¼ tsp salt. Spread on baking sheet and roast 20 min until crisp.
Remove soup from heat, stir in ½ cup cashew cream, and blend until smooth.
Serve topped with crispy broccoli florets and a swirl of remaining cashew cream.