-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
325
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:gluten,soy,nuts
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,lunch,fall,winter
Recipe Description
Elevate your soup game with this smoky vegan beer cheese soup. A hearty and satisfying blend that perfectly combines the richness of cheese with the distinct flavor of beer.
Ingredients
- 1 tbsp olive oil
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup nutritional yeast
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1 liter vegan-friendly beer
- 2 cups vegetable broth
- 1 cup raw cashews, soaked for 4 hours and drained
- Salt and pepper to taste
- Green onions, for garnish
Steps:
- Heat the olive oil in a large pot over medium heat. Add carrot, celery, onion, and garlic, cooking until softened.
- Stir in the flour, nutritional yeast, smoked paprika, and mustard powder until the vegetables are well-coated.
- Slowly add the beer and vegetable broth, stirring continuously to combine. Bring to a simmer.
- In a blender, combine the soaked cashews with 1 cup of the hot soup mixture. Blend until smooth and creamy.
- Pour the cashew mixture back into the pot. Season with salt and pepper. Cook until the soup thickens and is heated through.
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