Serve this creamy cashew-based soup recipe from HealthyGirl Kitchen in a crusty bread bowl for the full chain eatery experience. Sprinkle with shredded vegan parmesan and a garnish of cilantro for an added pop of flavor and cheesiness.
What you need:
1½ cup vegetable broth, divided
½ yellow onion, diced
2 bags (20-ounces) frozen broccoli
2 large russet potatoes, peeled and cubed
½ cup raw cashews
½ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup unsweetened vegan milk
2 cups water
1 teaspoon turmeric
What you do:
- In a large pot over medium-high heat, add ½ cup vegetable broth, onions, and frozen broccoli and cook until broccoli is easily broken up with a spatula.
- In a separate pot over high heat, boil potatoes and cashews until soft and potatoes are easily pierced with a fork, about 10 to 15 minutes. Strain.
- Into a blender, add potatoes and cashews, nutritional yeast, garlic powder, salt, pepper, milk, and water. Blend until completely smooth.
- Pour potato cheese mixture into soup pot with broccoli. Add remaining broth and turmeric and stir until combined. Turn heat up to medium, and heat until warmed through. Divide into 4 serving bowls and enjoy.