Broccoli Cheez Soup

So last night I had a hard time falling back to sleep.

I was thinking about all of the broccoli I had in my fridge.

I decided to check out Pinterest and look up broccoli cheese soup recipes.

I mashed a few I saw and came up with this.

Even my picky 5 year old had 2 bowls!

Sorry I didn't get the best photos this time.



Here is what I used:

• 4.5 c broccoli, chopped into florets
• 1 onion, diced
  3 cloves of garlic, minced
• 6.5 c water (or half water/half broth, or all broth)
  1 tbsp bouillon paste/2 cubes
• 1 large white potato, *peeled and diced *if Russet (or 2 medium, or 3-4 small. Peeling optional if using Golden potatoes)
  1 stalk celery, diced
• 2 carrots, peeled and diced or shredded (6-8 baby carrots)
  1.5 cups plant milk (unsweetened and unflavored)
• 1/2 cup raw cashews, boiled or soaked until softened
• 1/3 cup nutritional yeast
  1/2 tsp onion powder
• 1/2 tsp smoked paprika
  1 tsp garlic powder
• 1/2 tsp poultry seasoning
  1/2 tsp celery salt

Optional, 1/2 cup vegan cheddar shreds

Oil or additional water to saute

Here is what I did:

1. Soak or boil cashews.
2. Chop onion, garlic, celery, carrot and saute starting with the onion then add the veggies in after 1-2 minutes in between (but give garlic less than 1 minute).
3. Prepare broccoli and potatoes.
   - Add them to the veggies.
4. Add seasonings.
5. Add liquids and bouillon if using it.
6. Bring to a boil.
7. Simmer for 15-20 minutes or until potatoes are cooked.
8. Blend half with cashews in a blender (or in batches if you want all of your soup smooth).
   Or use immersion blender to blend soup. Blend cashews with a little bit of water until smooth and add to the soup. (3/4 to 1 cup water)

Salt and pepper to taste.

Hope you enjoy!

- theⓋegan Hooker