Vegan Copycat Panera Broccoli Cheddar Soup


Serve this creamy cashew-based soup recipe from HealthyGirl Kitchen in a crusty bread bowl for the full chain eatery experience. Sprinkle with shredded vegan parmesan and a garnish of cilantro for an added pop of flavor and cheesiness. 

What you need:

1½ cup vegetable broth, divided
½ yellow onion, diced
2 bags (20-ounces) frozen broccoli
2 large russet potatoes, peeled and cubed
½ cup raw cashews
½ cup nutritional 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:

  1. In a large pot over medium-high heat, add ½ cup vegetable broth, onions, and frozen broccoli and cook until broccoli is easily broken up with a spatula.
  2. In a separate pot over high heat, boil potatoes and cashews until soft and potatoes are easily pierced with a fork, about 10 to 15 minutes. Strain. 
  3. Into a blender, add potatoes and cashews, nutritional yeast, garlic powder, salt, pepper, milk, and water. Blend until completely smooth. 
  4. Pour potato cheese mixture into soup pot with broccoli. Add remaining broth and turmeric and stir until combined. Turn heat up to medium, and heat until warmed through. Divide into 4 serving bowls and enjoy.

Photo credit: Danielle Keith

Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!

Subscribe





Source link

Leave a Reply

Your email address will not be published. Required fields are marked *