Creamy cashews and nutritional yeast.
This recipe is inspired by a broccoli cheddar soup, but made without dairy. I also added quinoa because it adds extra protein and also a little body since I did not add flour to the base, however you could omit the quinoa and cook in 1/4 cup flour at the same time you add the spices. This soup has a creamy texture that it gets from the cashews and a bit of cheesiness from the nutritional yeast.
Serves 8
Ingredients:
1 Lb. Potatoes, diced
1 1/2 Lbs. Broccoli, cut bite size
1 Large Carrot, diced
1 Onion, diced
8 Cups Vegetable Stock
1/2 Cup Raw Cashews
1/4 Cup Nutritional Yeast
4 Garlic Cloves, minced
1 tsp. Dill
1/2 tsp. Mustard Powder
1/2 tsp. Red Pepper Flakes
1/2 tsp. Paprika
Salt & Pepper to taste
2 Tbsp. Lemon Juice
1 Cup Quinoa, cooked
Method:
I rinse my quinoa and cook it with 1 3/4 cups water. Bring it to a boil, cover, reduce to a simmer for 15 minutes and then let rest for about 10 minutes.
Sauté onions and carrots with a little salt in a large soup pot until they start to become tender. Add dill, mustard powder, red pepper flakes, paprika and garlic. Cook stirring another minute or two. Next, add the potatoes, broccoli and stock. Bring to a boil and simmer until the potatoes and broccoli are tender. Stir occasionally.
Place the cashews, nutritional yeast and 4 cups of soup into a high speed blender. Process on high speed until smooth. *When blending hot items, keep the lid on but remove the insert in the lid and cover with a towel. This step is to make sure the steam has an exit, so that it does not build up inside of the jar and explode on you.
Pour the puree into the soup, add the quinoa, lemon juice and season with salt and pepper. Enjoy!
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