Potato Broccoli Cheddar Soup

Vegan crockpot Potato Broccoli Cheddar Soup is the type of food that is warm and comforting to eat on any given day. It contains soft potatoes, fresh broccoli, and a dairy-free creamy, cheesy broth. The soup is easy to cook in the slow cooker, and the flavors are enhanced as the ingredients simmer together. It is smooth but not sticky, and there are chunks of potato and broccoli in each bite. It can be served with crusty bread, a side salad, or left alone. Vegan crockpot Potato Broccoli Cheddar Soup demonstrates that even comfort food based on plants can be equally enriching and fulfilling as the classic ones.

STATS

• Diet: Vegan
• Course: Soup, Main Dish
• Prep time: 15 minutes
• Cuisine: American
• Cook time: 4 to 6 hours
• Serving size: 1 bowl
• Yield: 6 servings
• Difficulty: Easy
• Total time: 4 to 6 hours 15 minutes
• Cooking method: Crockpot/Slow Cooker

EQUIPMENT

• Slow cooker or crockpot
• Cutting board
• Knife
• Measuring cups & spoons
• Blender/immersion blender
• Ladle

INGREDIENTS

• Cut four small potatoes into dice and peel them.
• Three cups of chopped broccoli florets and one tiny sliced onion
• 3 minced garlic cloves
• Four cups of vegetable broth
• One cup of unsweetened plant milk (oat, soy, or almond)
• Half a cup of raw cashews, soaked for 20 minutes in hot water
• ½ cup of nutritional yeast
• Two teaspoons of olive oil
• One teaspoon of smoked paprika
• One teaspoon of powdered mustard
• Salt and pepper to taste

INGREDIENT NOTES

Potatoes:

• Use starchy potatoes such as russets to get a creamy texture. Yukon Golds also work well and taste buttery. Cube them into small pieces so that they can cook in the slow cooker.

Broccoli:

• Broccoli adds color and vitamins. Cut into smaller pieces in the form of florets to cook faster. Frozen broccoli may be used, but it must be added later; otherwise, it may overcook.

Cashews:

• They render the soup creamy and non-dairy. To ensure a smooth mix, soak them in hot water. When you are allergic to nuts, you can replace them with sunflower seeds or an even greater amount of plant milk.

Nutritional yeast:

• Gives a nutty, cheesy flavor to resemble cheddar. It also increases vitamins and B12.

Spices:

• Smoked paprika and mustard powder contribute to the cheesy and slightly smoky flavor.
  Adjust the seasoning to your liking.

Plant milk:

• Use unsweetened milk to prevent a sweet flavor in the soup. Almond milk gives it a light taste, while oat milk gives it added creaminess.

INSTRUCTIONS

1. Fill the slow cooker with the broth, potatoes, onion, and garlic.
2. Cover and simmer until potatoes are tender, 3 to 4 hours on high or 5 to 6 hours on low.
3. Drain the soaked cashews as the soup cooks.
4. Add paprika, mustard powder, olive oil, plant milk, nutritional yeast, and blend till smooth and creamy.
5. After the potatoes are soft, add the broccoli and simmer for another 20 to 30 minutes, until it is tender and bright green.
6. Pour the cashew cream mixture into the slow cooker.
7. Use an immersion blender to mix some of the soup while it’s smooth, leaving some lumps for texture.
8. Adjust with salt and pepper to taste.
9. Give it hot, topped with more nutritional yeast, toast/crackers.

TIPS

• You can mix more potatoes and broccoli to make the soup thicker.
• To make a heartier soup, keep most of the vegetables whole and simply stir in the cashew mixture.
• Make it oil-free by omitting olive oil and blending cashews with broth and spices.
• For added freshness, toss with chopped parsley or green onions.

STORAGE INFORMATION

Refrigerate:

• Chilled soup can be stored in a tightly closed bag for a maximum of 4 days. Warm up it in the oven.

Freezer:

• Store portions for up to two months in freezer-safe containers. when you want to reheat it keep it thaw for a full night in the fridge. Blend again if necessary after thawing.

FAQS

Will this soup work without cashews?

• Yes, substitute with sunflower seeds or more plant milk and 1–2 tablespoons of cornstarch slurry to make it thick.

Can I use frozen broccoli?

• Yes, but stir it in during the final 15 minutes of cooking to avoid mushiness.

How do I make it extra cheesy?

• Stir in additional nutritional yeast or add vegan shredded cheddar before serving.

Is this soup gluten-free?

• Yes, provided you use gluten-free broth and breadcrumbs if you are serving them.

NUTRITIONAL INFORMATION

Calories: 230
Protein: 7 g
Carbohydrates: 32 g
Dietary Fiber: 6 g
Fat: 9 g
Vitamin C: 70% DV
Iron: 12% DV
Calcium: 8% DV