As a vegan, there’s nothing I miss about eating omni. Most people adapt much easier than they anticipated, however the comment I hear most from people is “I could never be a vegan, I can’t give up cheese!” I believe most of that is due to the addictive nature of dairy (a blog post for another day), and that can be addressed fairly easily. Now, if it’s just the flavor of cheese you’re after, this hearty soup should do the trick. So whether you’re already vegan, looking to go vegan or just wanting something yummy for Meatless Mondays, give it a try.
- 1 tblsp olive or coconut oil
- 1 small onion, chopped
- 2 medium carrots, chopped
- ½ red or orange bell pepper, chopped (or you can used roasted red bell pepper)
- 1 medium Yukon gold potato, chopped
- 2 cloves garlic, minced
- 5 cups (about 1 pound) broccoli stems and crowns, chopped
- 4 cups vegetable broth, divided
- ½ cup raw cashews
- ¼ cup nutritional yeast
- 2 tsp apple cider vinegar
- Salt & pepper to taste
- Heat oil in large pot and add onion. Saute until softened.
- Add carrots, bell pepper, potato and broccoli stems and crowns. Sauté for about 5 minutes more.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add 2 cups of the vegetable broth and simmer for about 15 minutes or until vegetables are tender.
- In blender, combine the remaining 2 cups of vegetable broth with the cashews, nutritional yeast and apple cider vinegar. Blend until smooth.
- Add the cashew mixture to the vegetable mixture in the pot and stir.
- Using an immersion blender, blend the mixture in the pot until desired consistency (I like my soup chunky). Alternately, you can cool the soup and use a standard blender, pulsing to get the right consistency.
- Simmer for a few more minutes to thicken and heat.
- Salt and pepper to taste and serve topped with croutons or alongside a nice crusty sourdough.