This thick and velvety veggie lover broccoli cheddar soup formula is stacked with "gooey" goodness that will extinguish your hankering for solace nourishment any night of the week. Child benevolent, vegetarian, without gluten in addition to there is a sans nut choice. 

Surrendering cheddar was one of the hardest parts for me while progressing to being 100% vegetarian. 

The main way that I've found to stop the yearnings is by "veganizing" my most loved mushy formulas. That way to even now make macaroni and cheddar or stacked mushy broccoli stuffed potatoes when you're needing it yet to simply make it without dairy cheddar. 

There's no motivation to surrender your most loved solace sustenances, you simply need to switch up the fixings. It very well may be done, I guarantee. In the event that it's done well, even the most experienced cheddar sweetheart won't almost certainly tell that the dish is totally without dairy.


Ingredients :
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced
  • 1/3 cup raw cashews
  • 2 cups water
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp turmeric (For color)
  • 3 Tbsp nutritional yeast (Or more to taste)
  • 4 cups vegetable broth
  • 1 cup water (Add more if needed)
  • 6 cups broccoli florets, chopped small
  • Sea salt and pepper to taste
  • Red pepper flakes/cayenne pepper/parsley (Garnish)

Instructions :
  1. Add olive oil to a dutch oven pot and saute the diced onions over medium heat until softened. Add cubed potatoes, carrots, cashews, a pinch of salt and 2 cups of water. Bring it to a low simmer and then cover it and let it cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
  2. Let the mixture cool slightly before adding it to a blender. Add the vegetable broth, water, paprika, garlic powder, turmeric, nutritional yeast, salt, and pepper to the food processor. Blend on high until smooth and creamy. Pour the soup back into the original pot and bring it to a boil. 
  3. Chop the broccoli up into bite-size chunks and add it to the blended soup. Reduce the heat to a low simmer, cover, and let it cook for 5-10 minutes or until the broccoli is soft. 
  4. Garnish each bowl with red pepper flakes, cayenne pepper, or parsley. 

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