Vegan Cheesy Broccoli Soup

1. 1

   Sauté the aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
2. 2

   Simmer the vegetables

   • Add the cubed potatoes, chopped broccoli stems (not the florets yet), and vegetable broth to the pot.
   • Bring the mixture to a boil, then reduce the heat to a simmer.
   • Cover and cook for 10-12 minutes, or until the potatoes are fork-tender.
3. 3

   Cook the broccoli florets

   • Add the broccoli florets to the pot.
   • Continue to simmer for another 3-5 minutes, until the florets are tender and bright green. Do not overcook.
4. 4

   Blend the soup

   • Carefully transfer the soup to a high-speed blender. Alternatively, use an immersion blender directly in the pot.
   • Add the soaked and drained cashews, nutritional yeast, dijon mustard, salt, and pepper.
   • Blend on high until the soup is completely smooth and creamy. This may take 1-2 minutes.
5. 5

   Finish and serve

   • Return the blended soup to the pot if you used a countertop blender.
   • Stir in the fresh lemon juice and gently reheat over low heat, but do not boil.
   • Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or vegan croutons if desired.

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