1 head broccoli, cut into small florets, roasted or steamed
10 bread bowls, for serving
Nutrition Info
Calories 1396
Fat 47g
Carbs 200g
Fiber 14g
Sugar 25g
Protein 37g
How to Make It
1. Step
In a small bowl, cover the cashews with water and soak for 1 hour, then drain.
2. Step
In a large pot, heat the olive oil over medium heat. Add the potatoes, carrots, onion, garlic, salt, and 2 cups (480 ml) of vegetable broth. Cover and simmer for 30 minutes.
3. Step
Transfer the soup to a blender or use an immersion blender to blend until smooth. Return the soup to the pot and rinse out blender.
4. Step
Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper and blend until smooth.
5. Step
Add the cashew mixture to the pot with the soup and stir to combine, then stir in the broccoli. Cover and simmer for 10 minutes, until the broccoli is tender.
