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vegan beer and cheddar soup

Cheer and better soup

Prep

Cook

Total

Yield 12 cups

Ingredients

Instructions

  1. In a large soup pot, melt the coconut oil over medium heat.
  2. Slice the leeks in half lengthwise, then into quarter inch strips (save the green part for soup stock!) and add them to the oil.
  3. Break the cauliflower down into small pieces and throw it in with the leeks. Add the garlic and half the salt and stir well. Cover and simmer 10 minutes.
  4. Add the vegetable broth, water, pepper, and remaining salt. Stir and cover again, bring to a simmer for 10 more minutes.
  5. Add half the soup mixture, half the cashews and half the yeast to the blender and blend on high speed for 20-30 seconds, until a uniform consistency is reached.
  6. Transfer the blended soup to a large bowl and repeat with the remaining vegetables, cashews and yeast.
  7. Add all of the blended soup back to the soup pot. Slowly pour in the beer, stirring gently to combine. Taste and adjust the seasonings.
  8. Garnish with chives.

Recipe by Eat Like a Yogi at https://eatlikeayogi.com/vegan-beer-cheddar-soup/