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Foxy Vegan | Cheesy Potato & Broccoli Soup

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Soup is an all year round love for me, but especially when It’s freezing outside. This is on my top 5 favorite soups ever list. Right next to my vegan clam chowder! Try this tummy warming delish dish and let me how much you like it 🙂

Cheesy Potato & Broccoli Soup

1 1/4 cups onion
3/4 cup carrots
2 stalks celery
3 medium red potatoes
2 1/2 cups (equal to potatoes) broccoli
1 large clove garlic
2 bay leaves
2 cups broth
1 cup water (or enough to just cover the veggies)

1 teaspoon thyme
1/4-1/2 tsp white pepper
salt as needed
french bread
vegan cheese (any kind)

Cashew Cream Sauce

1 cup (soaked) cashews
1 teaspoon lemon juice
1 Tablespoon tahini
1 Tablespoon miso
1/4 cup nutritional yeast
1 Tablespoon butter
2 cups soy milk

Dice onion, carrots, celery potatoes and broccoli roughly the same size. Add in the veggies in increments of 2 minutes to build the flavor up. In the order listed above! Add in bay leaves, broth and water. Simmer on low to medium heat for 10-20 minutes. To the creamy cashew sauce!

Add all the cashew cream sauce ingredients to a blender and blend until super creamy. About 2-5 minutes depending on your blender. Next add a ladle of veggies from the soup and roughly blend. Taking care to not over blend! Add in the cream sauce to the soup and the thyme, white pepper and additional salt if needed.

Optional – Cut about a 6 inch slice of french bread and hollow out. Place in a oven safe bowl and fill with soup. add cheese on top and broil until browned. Oh yeah!!!