BROCCOLI "CHEESE" SOUP

BROCCOLI

Number Of Ingredients 11

3 medium potatoes, peeled & diced
3 large carrots, peeled & diced
1 bunch broccoli, cut into florets & stems, sliced
2 inches water (just to cover potatoes & carrots in pot)
1 cup plain soymilk
1/2 cup raw cashews
1/2 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon Mrs. Dash
1 teaspoon Spike
1/4 teaspoon celery salt (optional)

Steps:

In large pot, cover diced potatoes and carrots with water and simmer until tender - 15 minutes or so. Meanwhile steam broccoli until tender (I have a steamer insert that fits inside the pot I use for the potatoes and carrots). While veggies are cooking, puree cashews and all seasonings in a blender with the soymilk. When potatoes and carrots are done, add them to the cashew mixture and re-blend, adding enough of the hot cooking liquid to make a creamy "cheese" soup consistency (I used almost all of the cooking water.) You might need to do this in batches, depending on your blender. Return pureed soup to pot and stir in broccoli. I couldn't believe the gorgeous color and flavor of this soup - just like the broccoli cheese soup that I used to eat way back when. While this soup doesn't have as many veggies as my usual soups, it's a nice change of pace.