Love how cheap and simple this recipe is! Especially with the early spring broccoli it makes for the perfect rainy day warm up providing you with the comfort of the conventional soup without the added dairy and heavy cream. I think you’ll love how you feel full but not heavy after eating this soup.
1lbsbroccolican use frozen broccoli if it’s not in season
1mediumorganic sweet potato or Yukon potatochopped into small pieces
1/2cuporganic raw cashews
2wholegarlic clovesminced or grated
4cupsvegetable / chicken broth or stockhomemade is ideal for flavor!
1/3-1/2cupnutritional yeaststart with 1/3 and add in more to taste
1/2tsppepperor to taste
1/2tsp paprikaor to taste
1lbbroccolito make it chunky in the soup.
Heat a stock pot over medium heat. Once it’s hot add in chopped onion, celery and carrots. Add in olive oil or avocado oil and salt. Cover pot and stir for 3-4 minutes to get vegetables sweating.
Add in chopped potato, 1 lb of the broccoli, stock or broth, garlic, raw cashews. Bring to a simmer for 15-20 minutes until the potatoes and vegetables are cooked through.
Turn off heat and let cool before blending the mixture in a high speed blender. Add in the dijon mustard, nutritional yeast, lemon juice, pepper and paprika. Mix together in the pot and then with an immersion blender or high speed blender blend until smooth.
Place the smooth mixture back into the pot. Take the last 1 lb of broccoli and pulse in the blender just to give it a rough chop and add to the soup to give it texture! Taste the soup and adjust seasonings per your taste. I like to add red pepper flakes!