Vegan Broccoli and Cashew Cheese Cream Soup

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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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