Vegan Broccoli “Cheddar” Soup with Jalapeño – a fast and easy weeknight recipe that is healthy, vegan and keto!
Optional Finishing oil:
If using a high-powered blender, no need to soak the cashews. Regular Blender? Soak cashews for 4-8 hours (or overnight) in cold water. OR for a quick “cheater” soak, simmer cashews in a little pot of simmering water for 15 mintues to soften, drain before blending.
No Cashews? Feel free substitute hemp seeds for the cashews (or sour cream).
Spice level: With 2 poblanos and 1 jalpeno, soup was still very mildly spicy. You can double or half the jalapeno or leave it out entirely if worried about heat. Up to you. 🙂
Keywords: vegan broccoli soup, broccoli cheddar soup, vegan broccoli cheddar soup, broccoli soup healthy, healthy broccoli soup