Veggie Cheddar Soup
Ingredients
- 3 gold potatoes
- 2 carrots chopped
- 2 stalks celery sliced
- 2 1/2 cups broccoli florets
- 1/2 med onion chopped
- 2 cups of water
- 1 cup of plant milk
- 1 tsp of vegetable bouillon base
- salt & pepper to taste
- 1 cup raw mylk cashews
- 2 small gold potatoes
- 1 carrot
- 1/3 cup nutritional yeast
- 1 tbsp of lemon juice
- 2 cloves garlic
- 1 cup water reserved from veggies
- 1 cup unsweetened plant milk
Preparation
Soak the cashews in hot water for 30 minutes
Rinse and set aside
Boil the potatoes, carrot and garlic for 10 minutes or until they are fork tender
Reserve 1 cup of cooking water
Blend the soaked cashews, with the boiled veggies, water, nutritional yeast, lemon juice and plant milk
Blend until completely smooth and creamy
Set aside
In a large pot, sauté the onion, carrots and celery until the onions become translucent
Add in the potatoes, veggie bouillon and water and cook on med- low heat for 15 -20 minutes or until potatoes become tender
Add in the broccoli and cheddar sauce and the additional cup of plant milk
Mix well and season with salt & pepper
Cover the pot and simmer for another 15 minutes before serving
Garnish with parsley