13. Broccoli Cheese Soup

Ingredients

½ cup water (to sauté)
1 medium yellow onion, sliced
5 medium garlic cloves, minced
3 ½ cups russet potatoes, peeled and cubed
2 ½ cups carrots, sliced
½ cup raw cashews
3 cups water
½ cup nutritional yeast
1 tbsp apple cider vinegar
1 tsp paprika
½ tsp turmeric
¼ tsp chili pepper flakes
1 tsp salt, divided
½ tsp black pepper
4 cups unsweetened almond milk
2 lbs broccoli (fresh or frozen)
2 tbsp lemon juice

Instructions

In a large 6-qt dutch oven over medium heat, sauté the diced onion in ½ cup of broth or water until soft and translucent. Add the garlic and cook for 1 minute, adding more liquid if needed.
Add the potatoes, carrots, cashews, ½ tsp salt, and 3 cups of water to the pot. Bring to a simmer, reduce heat, cover, and cook for 20 minutes until everything is soft.
While the vegetables cook, prep the broccoli by cutting off the tough bottom stem and dicing the rest. Cut the florets into bite-sized pieces.
Let the veggie and cashew mixture cool slightly, then transfer it to a blender along with 1 cup almond milk, ½ cup nutritional yeast, 1 tbsp apple cider vinegar, 1 tsp paprika, ½ tsp turmeric, ¼ tsp chili pepper flakes, ½ tsp salt, and ½ tsp black pepper. Blend until smooth and creamy.
Pour the puree back into the pot and stir in the remaining 3 cups of almond milk. Bring to a low simmer over medium heat.
Add the chopped broccoli to the pot and cook for 10 minutes, stirring occasionally, until tender but not mushy.
Finish with 2 tbsp lemon juice, and adjust seasoning with more salt, pepper, or broth if needed.

Notes: Store leftovers in an airtight container in the fridge for 2-3 days, or freeze for 2-3 months.

Slow Cooker Instructions

Put all the ingredients into a large slow cooker and cook on High for 3 hours. Puree the soup in a blender, return it to the slow cooker, stir in the broccoli, and cook for an additional 30 minutes until tender.

Source: Stacey Homemaker

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