Ingredients:

1 cup raw unsalted Cashews (soaked prior to use)

1 Broccoli (florets, stalk, and leaves)

1/2 cup Nutritional Yeast

1 lemon (juice and zest)

3 garlic gloves

1 can coconut milk

1 White Onion

Chopped Carrots (as many as you want depending on your “chunk preference”)

Chopped Celery (as many as you want depending on your “chunk preference”)

5 cups water

2 Vegetable Bouillon Cubes

Pinch of Pink Himalayan Salt

1 TBS Coriander Powder (my favorite)

1 tsp Cumin Powder

2 TBS Arrowroot flour (if thickening agent needed)

 

Directions:

Soak cashews in filtered water and 1 TBS salt for 3 hours, drain and rinse

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Blend Cashews in Food Processor

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Continue pulsing as you add the lemon juice, nutritional yeast, and then the broccoli piece by piece, and then finally the coconut milk so it will all blend together

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Heat Extra Virgin Olive Oil in pot

Add chopped onion and minced garlic

Cook for about 5 minutes

Add chopped carrots

Cook for 5-10 minutes

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Add water and vegetable broth bouillons, and other spices

Cook for about 30 minutes with occasional stirring

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Add Broccoli Cheddar Mixture and celery

Cook until all flavors are combined, about 30 minutes, stirring regularly

If thickening agent needed, whisk together 1 TBS Arrowroot flour with cold water and add to the soup at the end of cooking. Add another if still needs to be thicker, etc.

Serve and enjoy 🙂

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