Broccoli (no) Cheddar Soup (with 6 veggies!)
8 colors
THE WHY BEHIND THIS RECIPE
A friend of mine, shoutout to Alyssa if you are reading this, sent me a version of this soup and I riffed on it a bit to add EVEN MORE VEGGIES and make it free of refined grains. It’s SO CREAMY but without any creme. It’s also packed with colorful veggies. I always feel incredible after eating this, like I gave my insides a big warm hug.
Serving size: 2-3
Total time: 40 minutes
Prep time = 20 minutes
Cook time = 15 minutes
WHAT YOU NEED
1 large yellow onion, finely chopped
3-4 garlic cloves, minced
2 celery stalks, finely chopped
5 large carrots, finely chopped
4 1/2 cups bone broth
1 1/2 cup cashews (blended with 1 cup filtered water until creamy)
3 cups broccoli florets, cut into bite sized pieces
1 head cauliflower or 2-3 cups of cauliflower florets, cut into bite sized pieces (tip: an orange or yellow cauliflower makes it even cheesier looking!)
3/4 cup nutritional yeast
1/2 tsp red pepper flakes
1/2 tsp paprika
1 lemon, juiced and zested
1 cup fresh or frozen peas
1/2 cup fresh basil leaves, thinly chopped
dash of kosher salt and pepper to taste
Optional to throw in some rotisserie chicken in towards the end for more protein!
HOW TO DO IT
SOAK CASHEWS (IF TIME ALLOWS)
1. If you’ve got time - soak the cashews in 1 cup of filtered water for 30 min to an hour. If not, don’t worry it won’t change the dish that much. Just make sure to blend the cashews well when you get to that stage.
PREPARE VEGGIES
2. Heat a little olive or avocado oil in a large soup pot over medium high heat. Add onion and garlic for 3-4 minutes until it starts to soften. Add celery, carrots, red pepper flakes, and paprika, and cook for another 5 minutes. Add a little salt and pepper!
3. Blend cashews and water in a blender of Vitamix. No need to clean the blender, you’ll use it again shortly!
4. Add cauliflower, broccoli, blended cashews, nutritional yeast, and 4 1/2 cups bone broth into a pot and stir. Reduce to a simmer for 10 minutes or until carrots are soft.
MAKE IT CREAMY
5. Transfer 3 cups of the soup to a blender (make sure to get a little of the liquid) and blend until it’s smooth. Pour back into the pot!
FINALIZE AND SERVE
6. Add peas and basil into the post and stir. Then then juice and zest the lemon.
7. Simmer until ready to serve.
8. Top with a little olive oil and sea salt!
SWAPS, TIPS & TRICKS
TIPS:
More protein: Add in some cooked rotisserie chicken at the end for more protein.
Adjust the spice to your liking. You can add more red pepper flakes if you want it a little spicier.
Nutritional Info
Per serving, makes about 5-6 servings
Note: This is calculated WITHOUT the rotisserie chicken.
Calories: 376
Total Fat: 17g
Carbs: 33g
Fiber: 11g
Net Carbs: 22g
Protein: 26g
Sugars: 4g
