Ingredients
- 1/2 yellow onion (or 1/2 leek) -chopped
- 4 cloves garlic -minced
- 2 lb golden potatoes (scrubbed, rinsed & diced)
- 1 large carrot -diced
- 1 celery stick -chopped
- 1 cup raw cashews
- 7-8 cups vegetable stock (low sodium)
- 5-6 tbsp nutritional yeast
- 1 lb broccoli florets
- 1 pinch sea salt (to taste)
- 1 pinch red pepper flakes
- 1/3 cup fresh chives -snipped for garnish
- 1/2 tsp turmeric (optional)
Instructions
- Preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent.
- Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.
- Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened.
- Transfer the soup to a powerful mixer and carefully purée until silky smooth. ( the Vitamix did an exponentially better job at this than my immersion blender).
- Transfer the creamy soup back to the pot and bring to a simmer again. Add the broccoli florets, cover with a lid and cook a few more minutes until the broccoli is softened to your liking. Take good care not to overcook it, 3 to 5 minutes should yield that perfect al dente texture. Alternatively you can steam the broccoli separately while your soup is cooking.
- Taste and adjust seasoning with the sea salt. Add more vegetable stock at this point to thin out the soup if you prefer.
- Serve hot with extra red pepper flakes and the fresh chives.
