Vegan Broccoli “Cheddar” Soup

I’ve never been a big soup eater until recent years. I’m not sure why. I really was missing out! This weekend I was sick and craving soup! Normally one might get takeout, buy a can of soup at the store, or ask a relative to make their special soup. These aren’t options for me due to my dietary preferences. The last thing I wanted to do was stray from what I know works for my body, and possibly end up even more ill! So I scraped myself out of bed to create this hearty and delicious broccoli “cheddar” soup! I hope you enjoy! This soup is vegan, gluten free, soy free, and processed sugar free.
Vegan Broccoli “Cheddar” Soup
Ingredients:

For soup:

2 medium yellow potatoes (chopped)

2 medium carrots (chopped)

1/3 cup onion (chopped) + 1/2 cup onion (diced)

1 clove garlic + 1 clove minced garlic

1 TBLS olive oil + 1 TBLS olive oil

2 cups broth

2-3 cups chopped broccoli

1/2 cup almond milk

1 tsp sea salt (or more to taste)

1 TBLS tapioca starch

3 TBLS lemon juice

1 1/4 tsp onion powder

1 1/4 tsp garlic powder 

1/4 tsp curry powder 

1/4 tsp turmeric 

1/4 tsp paprika

1/2 cup cashew cream (recipe below)
Cashew Cream

Ingredients:

1 cup raw cashews (soaked for 2+ hours before use) 

1/2 cup water
Instructions:

  1. Drain cashews after they have been soaked for at least 2 hours. Add to blender with 1/2 cup water. 
  2. Blend until smooth. Keep refrigerated.

Soup Instructions:

  1. In a sauce pan add potatoes, carrots, 1 garlic clove, and 1/3 cup chopped onion to boiling water. Boil until soft. 
  2. Drain and place in blender, adding almond milk, sea salt, tapioca starch, 1 TBLS olive oil, lemon juice, onion powder, garlic powder, curry, turmeric, and paprika. Blend well, until smooth.
  3. In a soup/sauce pan heat one TBLS olive oil. 
  4. Add 1/2 cup of diced onion and one minced garlic clove. Sautee until softened. 
  5. Add broth and broccoli to pan. Heat on low-medium until broccoli is to your favored tenderness. I heated about 10 minutes. 
  6. Add the “cheddar” blender mixture to pan, stir well. Heat 2-5 minutes on low-medium. 
  7. Stir in 1/2 cup cashew cream. Remove from heat and serve. 🙂

Let me know what you think!!! My family really enjoyed this one. ❤ 

Bean and Potato Soup


This is one of my favorite cold weather meals. Simple, and totally filling, this vegan version of my mother’s ham and bean soup takes me back to my childhood. I was never a big soup fan growing up, but over the last several years I’ve grown to love it! I am particularly fond of thicker soups and stews. 
When I make soup I tend to just toss in whatever I’m moved to include. My soups come out a little different every time. I’m completely bad at remembering to measure (unless someone requests the recipe and I happen to remember to write it down!) The soup pictured above is different from the one below. I didn’t add cashew cream today (used all my cashews on onion dip!) so the one below is more creamy. Still, both are equally tasty in my opinion. If you want a creamier soup add 1/2 cup of cashew cream (cashews soaked in water for a few hours, drained, and blended until smooth with water.) This recipe is Vegan, Gluten Free, Soy Free, Processed Sugar Free, and Corn Free. I hope you enjoy! 

Bean and Potato Soup
Ingredients:

4 cups broth 

4-5 medium potatoes, chopped

3/4 cup onions, chopped

2 cans great northern beans (not drained)

1 can pinto beans (not drained)

3/4 cup almond milk 

1/4 cup tapioca starch

1tsp thyme

1/2 tsp dill

2 tsp lemon juice 

2 tsp sea salt

1/2 tsp pepper

2 tsp onion powder

1 tsp garlic powder

1 TBLS pure maple syrup

1/4 cup coconut milk
Instructions:

  1. Add broth, potatoes, onions, thyme, dill, salt, pepper, maple, onion powder, garlic powder, and beans to large pot. Bring to boil then cook at medium heat until potatoes begin to soften. Around 15 minutes.
  2. Add coconut milk (and cashew cream if you’re using that), maple, lemon juice, and stir
  3. Mix the tapioca starch into the almond milk, then stir into soup. Heat until soup thickens and potatoes are soft.
  4. Remove from heat and serve. 

Do you have a favorite cool weather soup or stew? I’d love some ideas! Post your favorites in the comments!