Ingredients

The following ingredients have 6 Servings
  • 1 yellow onion (finely chopped)
  • 1 large celery rib (diced)
  • 2 large carrots (diced)
  • 4 cups cauliflower florets (approx. 1 small head)
  • 1 pound yellow potatoes (peeled & cut into 1-inch cubes (approx 3.5 cups cubed))
  • 2 cups cubed sweet potato (approx. 1 medium potato)
  • 4 cups low sodium vegetable broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt (or to taste)
  • 4 cups broccoli (cut into bite size florets (fresh or frozen))
  • 1 cup raw cashews
  • 3/4 cup water (plus 1-2 tablespoons if needed)
  • 1/3 cup nutritional yeast
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tapioca starch (or tapioca flour)
  • 1 tablespoon white miso paste
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt

Instruction

  • Add the onion, celery and carrots to a large pot with a tablespoon or two of water. Sauté over medium heat until softened, approx 5 minutes. Add more water if needed to prevent sticking.
  • Then add the cauliflower, both potatoes, broth, and all the seasoning to the pot. Bring to a boil over high heat, then reduce to medium low. Cook until the vegetables are soft, approx 8-10 minutes.
  • Meanwhile, in a separate pot or skillet, cover your broccoli with water and bring to a boil, then lower heat to simmer and cook until fork tender, approx 4-6 minutes. Drain and set aside.
  • While the soup and broccoli are cooking, add all the cheddar sauce ingredients to your blender. Blend until smooth and set aside.
  • Use an immersion blender to puree your pot of soup until smooth. Then stir in the cooked broccoli and the cheddar sauce and mix well. Enjoy.