Vegan Broccoli and Cashew Cheese Cream Soup

We are big soup fans. There’s nothing better than a lazy day around the house with a big pot of soup simmering on the stovetop. Curl up with your favorite book and your best wool blanket, and I’d say that’s a perfect afternoon.

1 cup raw cashews, soaked overnight or 3 hours in hot water

1/2 cup water

1 teaspoon sea salt, divided

2 tablespoons extra virgin olive oil

1 yellow onion, peeled and chopped

1/4 teaspoon black pepper

3 cloves garlic, minced

8 cups broccoli florets

1/3 cup roughly chopped fresh Italian parsley

4-6 cups homemade vegetable broth, depending on if you like it soupy or chunky. 

1 tablespoon nutritional yeast (optional)

-Sautee onion, garlic, olive oil on low/medium in a dutch oven until you smell the aroma.

-Add your homemade veggie broth. I go with 2.5 cups, but you can add up to 4 depending on how many you are serving.

-Add broccoli florets. Bring to a boil. Reduce on simmer. While simmering...

Take soaked cashews (1 cup, soaked overnight. or if not enough time, boil water and add to bowl and soak while prepping beginning of soup).

Rinse/drain. Put in a food processor. Add 6 Tbs of nutritional yeast and 2/3c+ 3 Tbs unsweetened regular almond milk. Add salt and pepper to taste. Mix in food processor until creamy.

Transfer broccoli soup to Vitamix or blender. Pulse to mix. Slowly add creamy cashew sauce and keep mixing.

Transfer back to dutch oven. Warm. 

Serve with homemade oregano artisan bread.

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