Cheesy Vegan Broccoli and Spinach Soup

Cheesy Vegan Broccoli and Spinach Soup

Cheesy Vegan Broccoli and Spinach Soup

1 head Broccoli, chopped into large pieces
1 bunch Spinach
1 large Onion, chopped
1 cup raw Cashews, soaked fully in water for at least an hour
2-4 cloves Garlic, minced
1 Tbsp Olive Oil

2+ Tbsp Nutritional Yeast
1/4 Tsp Nutmeg
1/4 Tsp Ground Mustard
1 Tsp Cumin
Garlic Powder
4-6 cups veggie broth*
2 Tsp Veggie liquid smoke

Salt and Pepper to taste

*I used 4 cups because I like my soup thick like a puree, however if you prefer it thinner or more soupy use five or six cups.

Inspired by foodiefiasco.com and joythebaker.com

This recipe calls for an immersion blender, but if you do not have one a regular blender works as well.

Heat Olive Oil in a large pot over medium high heat.  Lower heat a bit and then add Onions.  Saute for about 3 minutes until they become fragrant, and are starting to change color (becoming clear).  Then add minced or pressed Garlic and saute for another 2-3 Minutes.  Finally add Broccoli and Spinach and allow to cook for 3-5 minutes until Broccoli is no longer raw and spinach has wilted.  Add broth, seasonings (EXCEPT nutritional yeast), Cashews, and bring to a boil.  Lower heat to medium and let simmer covered for 10-15 minutes until Broccoli is fully cooked.  Turn off heat and allow to cool.  Either use immersion blender to puree or use blender to puree in batches and then return all soup to large pot.  Add Nutritional Yeast and serve!  This soup is really delicious and you should feel free to get creative with the seasonings!  Fresh lemon juice, cayenne pepper, paprika, etc could certainly add complexity to the overall taste of this already yummy soup!

photo (7)

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