Ingredients for - Vegan Cashew Cream of Broccoli Soup
How to cook deliciously - Vegan Cashew Cream of Broccoli Soup
1. Stage
In a large pan, place a steamer basket over one inch of water. Put the broccoli in the basket and bring the water to a boil. Reduce the heat to maintain a simmer and steam the broccoli, covered, until just tender, five to six minutes. Cool the broccoli, coarsely chop it, and set it aside.
2. Stage
Meanwhile, place the cashews and one cup of water in a blender or food processor. Cover and process until smooth, then set aside.
3. Stage
In an enameled cast iron saucepan, melt vegan butter over medium-high heat. Add the onion. Cook and stir until just tender, three to four minutes. Add the sage, thyme, garlic powder and onion powder and cook one minute longer. Add the potatoes, bay leaf, vegetable base and remaining four cups of water.
4. Stage
Bring the vegan broccoli cheese soup to a boil, then reduce the heat and simmer, covered, until the potatoes are tender, 10 to 12 minutes.
5. Stage
Stir in the nutritional yeast, salt, pepper, cashew mixture and broccoli. Heat through. Discard the bay leaf before serving.
