1 small onion, diced
4 garlic cloves, finely chopped
1 Tbs avocado oil or olive oil
½ cup chopped celery (1-2 stalks)
½ cup chopped carrots (1 small carrot)
1 small sweet potato (280g), cubed (1 cup)
1 small yellow potato (260g), cubed (1 cup)
1 large broccoli crown (2 cups broccoli florets)
4 cups vegetable broth
¼ cup nutritional yeast
⅓ cup Mother Raw Nacho Queso
1 tsp salt
Freshly ground pepper
Toasted pumpkin seeds, for serving
Olive oil, for drizzling
Making a big batch of soup is the coziest way to get your veggies in! Using the Nacho Queso means you don’t need to balance this soup with additional apple cider vinegar, and also boasts additional veggies like sundried tomatoes and red bell pepper. Add more Mother Raw Nacho Queso for a cheesier feel, especially if you don’t have nutritional yeast at home!
Prep ingredients by chopping onion, finely chop garlic, roughly chop celery, carrots, sweet potato, yellow potato and broccoli.
Heat the oil in a large pot over medium heat. Add the onion and garlic, sprinkle with a bit of salt, and cook until the onion is translucent, about 5 minutes. Add the celery, carrots, potatoes, and broccoli to the pot and stir to prevent them sticking to the bottom.
Add the vegetable broth, nutritional yeast, Nacho Queso, salt, and pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer with the lid on until the vegetables are tender, about 20-25 minutes.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup, into a blender and blend until smooth, then return the soup to the pot.
Serve into bowls and top with toasted pumpkin seeds and a drizzle of olive oil. Enjoy!
"Cheesy" Vegetable Soup
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