Cream of Broccoli “Cheese” Soup

• 6 cups broccoli (approx. 24oz), cut into florets, divided (reserve 2 cups for roasting) remove & reserve 1 cup of stems
• 1 small yellow onion, chopped
• 2 celery stalks, chopped
• 2 small Yukon gold potatoes, cubed
• 5 cloves garlic, minced
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon sea salt, or to taste
• ½ teaspoon ground black pepper
• ½ teaspoon fresh thyme, leaves removed
• ¼ teaspoon crushed red pepper
• 4 cups vegetable broth
• ½ cup raw cashews
• 2 tablespoons nutritional yeast (optional)
• 2 teaspoons apple cider vinegar
• Squeeze of fresh lemon juice

1. Soak cashews in cold water for 30 minutes, then drain and set aside.
2. Preheat oven to 400° Line baking sheet with parchment paper.
3. Place 2 cups of broccoli on parchment lined baking sheet and toss with 1 tablespoon olive oil and a sprinkle of sea salt. Roast in preheated oven for 10 – 15 minutes, until tender.
4. In a medium pot heat remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Then add the celery, garlic, potatoes, broccoli stems and 2 cups of broccoli florets, stirring frequently, until tender and fragrant, about 10 minutes.
5. Add sea salt, thyme, black and crushed red peppers to the veggie mixture. Then stir in 2 cups of the vegetable broth and bring to a gentle boil. Remove from heat and let cool for 5 minutes.
6. Working in batches, transfer the veggie and broth mixture to a high-speed blender. Add ½ cup veggie broth along with the raw cashews, apple cider vinegar and nutritional yeast and blend until creamy and fully combined.
7. Pour blended soup mixture back into the pot, along with remaining 2 cups of broccoli florets and 1.5 cups remaining vegetable broth. Simmer until broccoli is tender, 15 minutes.
8. Add a squeeze of fresh lemon juice to the soup and season with more salt and black pepper, as needed.
9. Serve immediately and top with reserved roasted broccoli and toasted bread cubes.

Enjoy!

xo💞