Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 6-8 | Difficulty: Easy
8 cup vegetable stock or water, divided
1 rounded cup Raw Cashews
1 medium onion, finely chopped
1 celery stalk or kale stems, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large fresh red bell pepper or jarred roasted red pepper, chopped
2 medium yukon gold potatoes, cubed
1 large head broccoli, including peeled stem, chopped (about 4 cups)
.5 t dried parsley
.5 t marjoram
.5 rosemary leaves
1t yellow mustard seeds
2 tsp kosher salt
1/2 tsp black pepper
1 T Dijon mustard
2 T nutritional yeast
Puree 1 cup of vegetable stock with the cashews, dijon, and nutritional yeast in a blender or food processor until smooth. Set aside.
In large pot, cook onion, celery, and carrot over medium heat in 1 cup of vegetable stock for 5 minutes or until soft.
Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the herbs, remaining vegetable stock, the broccoli, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture, Dijon, and nutritional yeast to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well.
Don’t cook too long or too hot or the broccoli will turn an ugly shade of brown/green.
Source: FOK Book
Sent from Paprika Recipe Manager