Broccoli Cheese Soup lovers who are now plant based... we have exciting news for you! We took the elements of this classic and gave it a creamy curry twist. We've used a plant based cheese here, which naturally has potato starch in it that helps act in the thickening process.
Red lentils and cashews took the place of classic "milk" in this recipe and gave it a plant based source of protein.
Can you still make this recipe if you're a vegetarian and not vegan? Of course! You can substitute this with classic cheddar, just be sure to whisk a little arrowroot or cornstarch in the mix.
Lastly, we love roasted or grilled broccoli, so rather than have it in the soup, we used it as a topping instead to let it shine!
This is a classic reinvented with a creamy curry twist! If you're new to the plant based world and love a good broccoli cheese soup, we highly encourage you to give it a try. Its just a blender away from being creamy greatness!
Heat water in medium size saucepot and bring to a boil. Add in red lentils, cashews, cosmic curry broth mix.
Cover with lid and reduce heat to medium. Cook for 10-15 minutes or until lentils are softened.
While lentils are cooking, pour oil on 1/2 sheet pan and add broccoli and cherry tomatoes. Season with sparkle salt and crushed red pepper flakes.
Roast broccoli and tomatoes for approximately 10 minutes until lightly charred.
Remove roasted vegetables from the oven.
This is about the time that the soup should be ready! Go ahead now and add in the cheese and remove from heat.
Pour the soup mix into a blender or use immersion blender to mix until smooth.
Divide into 2-3 bowls depending on how hungry you are!
Divide roasted broccoli and tomatoes evenly in the center of each bowl and dust with pepitas and additional pepper flakes if you need an extra kick. Voila!
Your bowl is ready. Enjoy!
Recipe Note
Don't have any fresh broccoli on hand? Thats ok...frozen could work for this as well. As always, sometimes the best home recipes are the ones you have to adapt to what you had to work with!
