Cheesy Broccoli Vegan Soup

Ingredients 

• 2 tablespoons olive oil  

• 1 medium onion, diced  

• 2 garlic cloves, minced  

• 4 cups vegetable broth  

• 1 medium potato (aprox. 12 ounces),  peeled and cut into 1-inch pieces  

• 1 medium carrot, chopped  

• 1/2 cup raw cashews  

• 1 cup unflavored and unsweetened non dairy milk  

• 1/4 cup nutritional yeast flakes  

• 1tsp paprika  

• 4 cups fresh broccoli florets (about 1 large crown)  

• Fresh chives, for topping  

• Salt and pepper to taste  

Directions

1. In a small bowl, soak the cashews in water for 1-2 hours  

2. Coat the bottom of a large pot with olive oil and place it over medium heat, add the onion  and stir until it is translucent  

3. Add the garlic and cook it with the onion for about 1-2 minutes.  

4. Add in the potato, carrots, 2 cups of the vegetable broth, and 1 cup of non-dairy milk and  stir. Raise the heat and bring the mixture to a boil. Lower the heat and simmer for 30  minutes.  

5. Working in batches if needed, transfer the soup to a food processor or blender and blend until  smooth.  

6. Set the soup aside and rinse out the blender. Add in the remaining 2 cups of vegetable broth,  soaked cashews, nutritional yeast, paprika and blend until smooth.  

7. Place the pot over medium-high heat, combined the chase mixture and “cheese” mixture and  bring everything to a boil. Add in the broccoli. Lower the heat and allow the soup to simmer  until the broccoli is tender and the soup thickens up a bit, about 6-8 minutes.  

8. Remove the pot from heat and season the soup with salt and pepper to taste.  9. Enjoy!