Broccoli “Cheddar” Soup
Ingredients
- 4-6 crowns broccoli (broke into pieces)
- 1 shallot (quartered)
- 1 small onion (quartered)
- 4-6 cloves garlic
- 1/4 cup raw cashews (optional)
- 2 cups water
- 1/4 cup nutritional yeast
- 1 T tahini
- 1 T fresh lemon juice
- S/P to taste
Instructions
- Cut all veggies as listed above.
- In a medium stock pot, sauté onion, shallot and garlic until fragrant then add garlic using splashes of water so they do not stick
- Add the broccoli and water and simmer until tender.
- Add the soup to a sturdy blender like a Ninja or Vitamix. Give it a few pulses then add the spinach (which keeps the soup green but does not alter flavour).
- Add in the nutritional yeast, tahini, lemon and salt/pepper and give a final blend.
- Adjust seasoning and enjoy.
- The combo of lemon and salt to the nutritional yeast and cashew is what gives this soup a “cheddar-y” flavour.
Notes
You could set aside some of the raw broccoli and roast it in a dry pan to add as garnish and added flavor.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
