Search
  • Kelly King

Broccoli "Cheddar" Soup Made With Trader Joe's Cashew Fiesta Dip

Updated: Jul 21

Is there a group for people obsessed with Panera's Broccoli Cheddar Soup? It's my go-to if I happen to find myself at a Panera. It's my goal to create healthy versions of my favorite dishes, and this soup does just that! This is just as creamy, "cheesy" and delicious as your classic broccoli cheddar soup.




I promise you that the hardest part of perfecting this recipe is peeling and chopping the potatoes! This can be done in under an hour, it's perfect for Sunday meal prep, and will last the entire week or longer in a freezer. I freeze in these reusable storage bags.

This can be done vegan (using vegetable broth) gluten-free (using GF croutons), and dairy-free (due to vegan substitutions).

Ingredients:

  • 1 cup cashews

  • 1/2 package Trader Joe's Cashew Fiesta Dip

  • 1/2 tablespoon onion powder

  • 1/2 tablespoon garlic powder

  • 1 tablespoon minced garlic

  • 1/2 large sweet onion, diced

  • 2 medium potatoes, peeled and diced

  • 4 celery stalks, chopped

  • 8oz baby carrots

  • 5 cups of broth of choice. Keep 1 cup of broth to the side. I love Bonafide Provisions bone broth, but this is not vegan. Use a vegetable broth if vegan.

  • 1 teaspoon salt

  • 1/2 tablespoon chili powder

  • 1 and 1/2 cup broccoli



Directions:

1. Soak cashews overnight OR bring a pot of water to a boil, drop in cashews, lower to a simmer for 15-20 minutes. Drain and set aside.

2. Blend cashews with cashew dip and garlic powder

3. In a large pot, saute the onion with the minced garlic until onions brown.

4. Add into the pot; potatoes, carrot, celery, broth, salt and chili powder. Bring to a boil and then lower to a simmer for 15 minutes or until potatoes are tender.

5. Once tender, set to low heat and use an immersion blender to blend the soup, slowly adding in the cashews mixture. I DO NOT have an immersion blender, instead, I blend the entire mixture in my classic blender (the bullet), 2 cups at a time. I transfer the blended batches into another pot until I have gone through the entire mixture.

6. Either finely chop the broccoli OR use a food processor to chop the broccoli into bits. Add to the soup pot and stir in.

7. Stir in the extra broth if the soup is too thick for your preference.

8. For croutons, I use a locally made sourdough bread or a GF free if that is your diet. My favorite local bread is from this bakery. I actually buy a large bag and keep it in my freezer for weeks, taking slices out every now and then for meals. Cut the bread into small squares and toss with olive oil, a dash of onion powder, garlic powder, salt, chili powder, and paprika.






#vegansoup #veganbroccolicheddarsoup

5 views
 
Health Coaching and Consulting

CONTACT

Kelly Elizabeth King Integrative Health Coach Based in Boston, MA

(401) 662-2807

kellyk@kellyelizabethking.com

©2020 RealEATable Wellness | All Rights Reserved

Website Design by Michelle Marie Studio