Vegan Broccoli Cheddar Soup
1 lb broccoli
1 medium russet potato
1 celery stalk
1 small sweet onion
3 garlic cloves
2 tbsp vegan butter can be replaced with olive or avocado oil
1/2 cup cashews
1/4 cup nutritional yeast
1/2 tbsp dijon mustard
1/2 tbsp miso paste optional
1/2 lemon juiced
Salt and pepper to taste
A handful of vegan style cheddar shreds optional
Wash broccoli, and divide into florets and stems. Chop up florets into bite-size pieces, and roughly chop up the stems (discard the toughest end parts of the stem).
Chop up onion, one of the carrots, celery, potato, and smash the garlic cloves Julienne or thinly slice the second carrot, and set it aside together with the broccoli florets.
Heat up vegan butter in Dutch oven (or sauté pan/pot), and sauté onion, garlic, broccoli stems, celery, and the chopped carrot for 8-10 minutes until fragrant and softened over low heat. Add broth, chopped potato, and cashews.
Cover, bring everything to a boil, and simmer until veggies are very tender (about 10 minutes).
Transfer slightly cooled down soup to a blender (or use an immersion blender), add nutritional yeast, Dijon mustard, miso paste (if using) and lemon juice, and blend until smooth and creamy.
Transfer pureed soup back to the pot, add broccoli florets and julienned carrot, and simmer a few more minutes until those are tender as well.
If you want to use some vegan cheddar for extra cheesiness, add that now as well. Add a little more water or vegetable broth as needed to reach your desired consistency.
Season to taste with salt and pepper.