A smooth, blended vegetable soup built on broccoli, zucchini, celery, and onion, finished with a nutritious topping of cashews ground with nutritional yeast that tastes remarkably like grated hard cheese. Quick to make, naturally dairy-free, and easy to pair with almost anything.
Soup
Vegan "cheese"
Prep the vegetables
Wash all the vegetables and cut them into smaller pieces.
Sauté
Heat the ghee in a pot and sauté the vegetables, including the onion and the sliced garlic.
Simmer
Season with salt, add the spices, and pour in the water or stock. Cook until the vegetables soften, about 15–20 minutes.
Make the vegan "cheese"
Meanwhile, grind the cashews together with the nutritional yeast (in a food processor, chopper, or powerful blender) and set aside. You'll use them later to garnish and season the soup. This is a very nutritious component that tastes like grated hard cheese.
Blend and serve
Add the flat-leaf parsley to the soup. Blend everything smooth with an immersion blender, adjust the salt and pepper if needed, and garnish each bowl with the prepared vegan "cheese".
The ground cashews with nutritional yeast taste like grated hard cheese and add a nourishing, savoury layer to the soup. The broccoli can be used frozen or fresh. This soup pairs well with a wide range of other dishes.
