Serve this creamy cashew-based soup recipe from HealthyGirl Kitchen in a crusty bread bowl for the total chain eatery expertise. Sprinkle with shredded vegan parmesan and a garnish of cilantro for an added pop of taste and cheesiness.
What you want:
1½ cup vegetable broth, divided
½ yellow onion, diced
2 luggage (20-ounces) frozen broccoli
2 giant russet potatoes, peeled and cubed
½ cup uncooked cashews
½ cup dietary 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 big pot over medium-high warmth, add ½ cup vegetable broth, onions, and frozen broccoli and cook dinner till broccoli is definitely damaged up with a spatula.
- In a separate pot over excessive warmth, boil potatoes and cashews till delicate and potatoes are simply pierced with a fork, about 10 to fifteen minutes. Pressure.
- Right into a blender, add potatoes and cashews, dietary yeast, garlic powder, salt, pepper, milk, and water. Mix till fully easy.
- Pour potato cheese combination into soup pot with broccoli. Add remaining broth and turmeric and stir till mixed. Flip warmth as much as medium, and warmth till warmed by means of. Divide into 4 serving bowls and luxuriate in.
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