Broccoli "Cheese" Soup

This plant-based, creamy broccoli soup is packed with nutrients and completely dairy-free! P

erfect for a cozy winter meal.

Ingredients:

•  1 cup raw cashews (soaked for 2+ hours or boiled for 10 minutes)

•  2 medium potatoes, peeled and diced

•  2 carrots, chopped

•  1/4 cup nutritional yeast

•  1 teaspoon garlic powder

•  1 teaspoon onion powder

•  1/2 teaspoon smoked paprika

•  3 cups vegetable broth

•  2 cups steamed broccoli florets

•  1 tablespoon lemon juice or aplle cider vinegar

•  Salt & pepper to taste

•  2-3 small sourdough bread bowls

Instructions:

Step 1. Prepare the cheese sauce: Boil potatoes and carrots until soft (about 10-12 minutes). Drain and blend with cashews, nutritional yeast, spices, lemon juice, and 2 cups of broth until smooth.

Step 2. Steam the broccoli: While blending the sauce, steam the broccoli until tender.

Step 3. Combine & simmer: Pour the blended sauce into a pot, add the remaining broth, and stir in the steamed broccoli. Simmer for 5-7 minutes, seasoning to taste.

Step 4. Serve in a sourdough bowl: Cut the top off your sourdough bread bowl, hollow it out slightly, and ladle in the warm soup. Enjoy!