BROCCOLI CHEESE SOUP (dairy-free)

This rich and creamy soup is made with fresh broccoli, carrots and a cheesy cashew cream sauce making it dairy-free! It's inspired by one of my favorite soups at Panera Bread. Kid and husband approved :) Vegan, WFPB, Oil-free.

4 servings

Ingredients:

• 1 cup raw cashews, soaked

• 1 cup water

• 1 cup yellow onion, diced

• 3 garlic cloves, minced

• ½ teaspoon turmeric

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 3 cups broccoli florets, chopped very small

• 1 cup shredded carrots

• ½ cup nutritional yeast

• 4 cups low-sodium vegetable broth

• 1 tablespoon white miso paste + 2 tablespoons water combined

• 1 teaspoon sea salt, or more to taste

• 8 twists freshly ground black pepper

• 2 tablespoons fresh lemon juice

FOR SERVING, OPTIONAL

• Crusty bread

• Lemon wedge

• Fresh parsley or basil

• Crushed red pepper flakes

Method:

1. Make the cashew cream: To a high-speed blender, combine 1 cup water, cashews and nutritional yeast blending until smooth and creamy, about 1 minute. Set aside.

2. Saute the veggies: Heat a large soup pot over medium heat for one minute. Add onions and a pinch of salt cooking until soft and starting to brown, about 5 minutes stirring frequently. Add 1-2 tablespoons of water or broth as needed to prevent sticking.

3. Stir in garlic, turmeric, garlic powder and paprika cooking until fragrant, about 30-60 seconds.

4. Stir in broccoli, carrots, broth and cashew cream until well combined. Bring to a boil then reduce heat and simmer for 20 minutes or until soup has thickened and veggies are tender. Remove from heat.

5. Add miso and lemon juice: Stir in miso/water mixture and lemon juice. Taste and adjust, adding more salt and pepper as needed.

6. Garnish: Add lemon wedge, fresh herbs and crushed red pepper flakes if desired. Serve with crusty bread.