Creamy Broccoli Cheese Soup

Creamy Broccoli Cheese Soup

What can I say about this classic comforting soup, other than it is always a favorite. It’s creamy, cheesy and full of broccoli. Easy to make, so whip up a pot and enjoy!

Serves 4

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Ingredients

1 Carrot peeled and cut in half

2 Small Potatoes peeled and cut up into quarters

1/4 of an Onion

2 Garlic Cloves, peeled

1/3 cups Nutritional Yeast

2 tsps of Liquid Aminos

1/2 tsp Turmeric Powder

3/4 cups Raw Cashews

4 Cups Broccoli Florets

1 cup Cashew Milk

1/2 tsp of Garlic Powder

1/2 tsp of Thyme

3 cups Vegetable Broth

1 cup shredded Vegann Cheese (I used a blend of Cheddar & Parmesan)

Salt & Pepper to taste

Directions

1. Soak cashews in hot water for at least 30 minutes. Rinse and set aside.

2. Boil the carrot, onion and potato for about 15 minutes or until completely tender. Reserve 1 cup of the cooking water.

3. Blend together the shredded cheese, boiled carrot, onion and potato along with the nutritional yeast, turmeric powder, liquid aminos, garlic powder, salt & pepper, the reserved cooking water and the soaked cashews until smooth and creamy.

4. In a large pot on medium heat, sauté the garlic and broccoli with the thyme for a few minutes before adding in the cheese mixture, cashew milk and vegetable broth. Mix well and let simmer covered om medium low heat for 20-25 minutes or until soup has thickened and broccoli is tender.

5. Using an immersion blender, blend the soup until desired consistency. Or use a traditional blender and blend the soup a few cups at a time. Allow the soup to heat through before serving.