Ingredients

The following ingredients have 4 Servings
  • 2 tsp Extra-virgin olive oil
  • 1/2 Cup Onion (minced)
  • 1 1/2 Cups Broccoli (roughly chopped)
  • 2 Cups Reduced sodium vegetable stock
  • 1 Cup Roasted cashews (soaked overnight *)
  • 1/2 Cup + 3 Tbsp Unsweetened almond milk
  • 6 Tbsp Nutritional yeast
  • 1 - 1 1/4 tsp Salt (to taste **)
  • Pepper (to taste)

Instruction

  • Heat the olive up in a medium pot on medium/high heat. Add the minced onion and cook until lightly golden, about 1-2 minutes.
  • Add in the broccoli and cook for 1 minute. Pour in the stock, reduce the heat to medium and simmer while you make the cream.
  • Drain the water from the cashews and place them into a high-powered blender (such as a Vitamix or Blendtec) along with the rest of the remaining ingredients.
  • Blend until smooth and creamy, stopping to scrape down the sides as necessary.
  • Pour the cream into the soup, raise the temperature to medium and simmer until thickened, only 1-2 minutes more. Season to taste with salt and pepper as needed.
  • DEVOUR.