By The Vegan Sara
Chik’n & Broccoli Alfredo Soup (dairy free/vegan)
9 steps
Prep:10minCook:30min
Updated at: Sat, 02 Sep 2023 13:11:18 GMT
Nutrition balance score
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Ingredients
4 servings
cashew cream
For the
½ cupcashews
softened
1 cupbroth
vegan
1 ½ cupswhite beans
partially drained
¼ cupnutritional yeast
salt
to taste
pepper
For The Chick’n
8 ozch’kn pieces
I used ing
The Soup:
2 Tvegan butter
2 Tneutral oil
1onion
large, diced
2 stalkscelery
diced
4garlic cloves
minced
¼ cupFlour
1 TItalian seasoning
1 tspcrushed red pepper
4 cupsbroth
2 cupsfrozen broccoli florets
0.5lemon
juice of
•s/p
to taste
Instructions
Step 1
🌱cook pasta in well salted water according to package directions. set aside
Step 2
🌱In a high speed blender combine cashew cream ingredients & mix on high till smooth.Set aside
Step 3
🌱In a large dutch/pot over med heat 1 T of olive oil. When hot, add ch’kn in one even layer. Sprinkle generously with black pepper and sear for 5 to 6 minutes on each side, or until golden brown. Remove to a cutting board. Shred into thinner pieces using a fork or hands
Step 4
🌱In the same pot, melt butter & warm oil on med , add onion & celery, sauté till translucent about 5-7 min
Step 5
🌱Add garlic & seasoning, then slowly whisk in flour till golden about 2 min
Step 6
🌱Add broth, cashew cream, Italian seasoning, & crushed red pepper. bring to a boil then lower to simmer, partially cover, & cook 20 min to meld flavors
Step 7
🌱Add ch’kn & broccoli cook until heated through. Add lemon & s/p to taste
Step 8
🌱To serve: add desired amount of pasta to a bowl, add soup. Enjoy!!
Step 9
Refrigerate leftovers by keeping soup & pasta separate. If combined pasta will soak up remaining soup broth 😱
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