A Cheezy Vegan Broccoli Soup

As regular readers know, this blog brings a variety of articles, studies, thoughts, music and recipes! It is presented in a magazine style - we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short, and you can read/find out more about that here

In recent months we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan. With that in mind I am passing on this recipe suggestion from Martine at Low Carb Vegan Blog. She says this vegan soup is really creamy, tasty and delicious. The cheesy flavour of this soup comes from a combination of miso, nutritional yeast, lemon juice and unroasted cashews (you could use soy cream or almond butter for even fewer carbs). You can get these ingredients from a health food store. This soup is quite quick to make, but make sure to soak or boil your cashews in advance if you do not have a high powered blender. Serve on its own or with some crackers or low carb bread.

Ingredients:
1 tablespoon oil
1 onion, chopped
1/2 teaspoon salt
3 cloves garlic, pressed
1 pound broccoli, use both stem and florets
1 large carrot, in chunks
1/2 teaspoon turmeric
750 ml water
1 vegan bouillon cube
100 gram unroasted cashews, boiled for 10 minutes or soaked for 2-4 hours
250 ml water
2 tablespoons shiro miso
2 tablespoons nutritional yeast flakes
2 tablespoons lemon juice
Freshly ground pepper to taste

Instructions:

Can be found here

Readers please remember, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan