Plant-Based Broccoli Cheddar Soup without Cashews
Plant-Based Broccoli Cheddar Soup is creamy and delicious. This allergy-friendly soup is gluten-free and made without cheese and without cashews. Make it in just 30 minutes!
Equipment
Ingredients
- 3 Cups Frozen Broccoli
- ½ Medium Yellow Onion chopped
- 3 Tablespoons Oat Flour
- 1 Tablespoon Nutritional Yeast optional
- 2 Teaspoons Garlic Powder
- 2 Cups Non-Dairy Milk
- 2 Cups Vegetable Broth
- 1 Cup Shredded Carrots
- 1 Medium Carrot whole
- ¼ Cup Nut Butter
- ½ Cup Non-Dairy Yogurt or Non-Dairy Cream Cheese
- 1 Tablespoon Lemon Juice
- Salt & Pepper to taste
Instructions
- Microwave the frozen broccoli according to the package instructions. When cool enough to handle, finely chop the broccoli.
- Sauté the onion in a large pot until soft, 3-5 minutes. Use a splash of the vegetable broth to prevent sticking.
- Add the flour, nutritional yeast, and garlic powder. Stir to coat.
- Add the non-dairy milk, vegetable broth, shredded carrots, whole carrot, and nut butter. Bring to a simmer and let the carrots cook for 5 minutes until soft.
- Remove half the mixture, making sure to remove the whole carrot, and transfer to a food processor or blender. Blend until smooth. Then transfer the mixture back to the pot.
- Add the broccoli. Cook 3-5 minutes, until the entire soup is warm.
- Remove from the heat and stir in the yogurt and lemon juice. Taste and season with salt and pepper as desired. Enjoy!
Nutrition
Calories: 228kcal | Carbohydrates: 23g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 232mg | Potassium: 587mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8305IU | Vitamin C: 64mg | Calcium: 222mg | Iron: 2mg