It’s still technically winter, and it’s been pretty chilly in the mornings here in Arizona, so it’s still time for soup. But I always love a good soup. Especially something cheesy (vegan cheesy, of course). Plus, vegetables are always better when they’re covered in a vegan cheese. And this one is actually healthy for us! No cholesterol in sight. So feel free to get a huge bowl of this comforting, indulgent soup. And even seconds.
One of our favorite things to do with it is add greens (like kale) for an extra punch of nutrition. Really, that’s how I like to live my life: getting the most from each fantastic-tasting meal. So add your greens, yo. This soup will never remind you that it’s actually healthy for you.
Sometimes we also like to add Field Roast sausages, which are bomb. Sometimes we include brown/red/black jasmine rice for a bit more heartiness. Basically, this soup is the perfect base to start with. Then jazz it up to your heart’s content. You won’t be disappointed.
We have lots of dinner recipes here on the blog – and more to come! Check out all of our dinner recipes by clicking right here, and try out some of my favorites, like broccoli mac and cheese, roasted broccoli, cauliflower, and kale soup, brown rice and lentil loaf, “chicken” noodle soup, and broccoli potato soup.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
- 1 large yellow onion, chopped
- 4-5 russet potatoes, chopped
- 32 oz. low-sodium vegetable broth
- 1/4 cup cashews
- 1/2 a 15-oz can of full-fat coconut milk
- 1 clove garlic
- 1/2-1 cup nutritional yeast
- Water to thin
- 1 large head or 2 small heads of broccoli, cut into florets
- (optional) 1-2 cups kale (or other green like spinach or chard)
- Seasonings to taste (garlic powder, onion powder, coriander, paprika, salt, pepper)
Sauté onion until soft.
Put the potatoes into a pot with vegetable broth and bring to a boil for about 5 minutes.
Add 3/4 cup of the boiled potatoes and some of the broth into a blender (but keep boiling the rest of the pot's contents) with cashews, coconut milk, sautéed onions, garlic, nutritional yeast, and enough water to make it all blend smooth - it will be thick, but that's okay.
Add broccoli and (optional) kale to the pot with the potatoes and broth. Dump the blender contents into the pot and mix it all together, adding additional water as necessary for the consistency you like.
Season to taste and boil on low for 10 more minutes to ensure broccoli is softened. Stir frequently to avoid any burning/sticking to the bottom of the pot.
Pour into bowls and enjoy! Store leftovers in airtight containers (like mason jars) for up to a week or freeze for up to 1 month.