When I think of cheesy broccoli soup I think of comfort food. My mission was to health-ify your typical cheesy broccoli soup into one that is plant-based and satisfying.

When it comes to soup we have a split household, not everyone enjoys soup. The problem is that it isn’t always hardy enough. Well, look no further because this cheesy broccoli soup is hardy, satisfying and hits the spot when you want comfort food. Don’t worry, you won’t feel the guilt or the grogginess from consuming oils and dairy.
I call that a win in my book.

– First and foremost, it is whole food, plant-based, which many also refer to as vegan. This is dairy free, oil free and packed with yummy vegetables.

– I hid extra nutrients in the “cheese”

– I added garbanzo beans at the end to increase nutrient density and satiety. 

1 Onion, roughly diced (cone #3)

1-2 cloves Garlic, minced (cone #1)

3.5 cups Vegetable Broth 

4 cups Broccoli Florets, chopped (I include the stems)

1 1/2 cups or 3 medium Carrots, shredded (cone #2)

1 can or 2 cups Garbanzo Beans, cooked

Cheese Sauce

1 cup raw Cashews, soaked for minimum 4 hours (You may not need to soak if you are using a high-speed blender)

1 1/4 cup Water

1 small Yellow Squash, roughly chopped 

1/2 teaspoon ground Mustard Seed

1 teaspoon Paprika 

1/2 cup Nutritional Yeast

1 half Lemon juiced, about 1 TBS 

dash Cayenne Pepper (optional)

Sea Salt & Pepper (optional)

Place a large stockpot (7Qt) over medium heat. Once hot, add onion and sauté until translucent, stirring often. Add garlic and allow to cook, add water to keep from sticking (1 TBS at a time). Cook about 1 minute, or until fragrant. Add broth, broccoli, and carrots. Stir and allow to simmer on low-medium about 10 minutes If using Saladmaster, place lid on and when medium click, then turn to low, about 10 mintues, and until broccoli is tender. 

In a high-speed blender, combine cashews, ground mustard seed, paprika, nutritional yeast, yellow squash, lemon juice, water, and cayenne pepper (if using). Blend at high speed until very, very smooth. Pour mixture into broccoli mixture and stir until smooth. Add sea salt and freshly cracked pepper to taste (optional). Add 2 cups Garbanzo Beans (drained if using canned). Stir gently to combine. Allow 3-4 minutes for garbanzo beans to warm. Spoon into serving bowls and enjoy.

You may have noticed the Cheesy Broccoli Soup recipe instructions refers to cones. What are they? Cones are part of a kitchen tool that I use. It is a food processor that chops, dices, slices and shreds. It is a TIME SAVER in the kitchen! Without it I would be overwhelmed. If you are interested in learning more about how you can earn one, please reach out to me directly.

 Oils offer zero nutrients in meals, only added calories. Think of oil (fat) as gum that is jammed in a key hole of a door. You can’t get your key in the door to unlock it, or it is extremely hard to do so. This is how our cell structure operates. When we consume fats they work like barriers against the starches that we eat. These starches (carbohydrates) cannot get to the cell to provide us energy. This is where you experience weight gain, less energy and slower digestion of foods.

I can’t wait to hear how you enjoyed this plant-based Cheesy Broccoli Soup. If you post a photo, make sure to tag #ReimagineNutrition so we can show some love!