I never got to indulge in broccoli cheese soup, because as someone who’s lactose intolerant, that was more than I could handle. When I think of broccoli cheese soup, I think of Panera’s creamy soup in a huge bread bowl, it always looked good but I didn’t want to tread those waters.

Going vegan has helped me so much on many fronts, and the opportunity it brings to enjoy the foods I like without hurting my stomach or making me feel awful is so worth it. Lately I’ve been creating recipes on my own for some simple vegan meals and they’ve luckily been turning out well. This one was a clear winner when Josh tasted it and looked at me with eyebrows raised. He said it tasted just like the classic and he was even more surprised when I told him it was all veggies and not even vegan Cheeze was included in this one. It’s healthy and delicious, and those are the recipes I’m most proud of because it’s easy to be delicious with junk food. Try this recipe and tell me what you think!

Vegan Broccoli Cheeze Soup

4 russet or Idaho potatoes, peeled and cut in large chunks

1/2 yellow onion, cut in half

10 baby carrots

1/4 c raw cashew pieces

1/2 tsp ground mustard, 1/2 tsp ground garlic, salt and pepper

2 crowns of broccoli, chopped into small pieces

3 cups water

1 tbsp better than Bouillon roasted vegetable Bouillon

Dash of Trader Joe’s vegan chicken less seasoning salt

In large stock pot, boil the potatoes, carrots, onion, and cashews until soft, about 20-25 minutes.

In a high speed blender, add the drained veggies and cashews and add the ground mustard, garlic, salt, and pepper then blend until smooth.

Add water, Bouillon, and broccoli pieces to the stock pot and bring to a boil, then bring down to a simmer. Simmer for 10 minutes, and then whisk in the veggie cheeze sauce. Let simmer for another 10-20 minutes.

Serve with some crusty bread and sweet apples for a tasty meal!