I’m not sure if today, Tuesday, is another round of Monday or what but I somehow erased the card with all of my images from making this soup. So prior to dinner, as the sun was setting and natural light was fleeting – I plated & grabbed my camera. Sadly, no prep pictures but I promise to be super descriptive in the recipe below. Let me give you a bit of history… I’ve been struggling with a broccoli cheddar (vegan) soup that’s creamy and decadent sans dairy. Then I found this recipe online and was enamored with it. I’m so glad I had all the ingredients on hand because this is, hands down, one of my favorites ever! Seriously… it’s incredibly good!
So I am excited to share this recipe with you… let the fall weather & comforting food commence.
- 2 tablespoons olive oil
- 1 yellow onion , diced
- 3 cloves garlic , minced
- 2 cups vegetable stock
- 6-8 cups broccoli florets
- 2 carrots, grated
- 1 cup raw cashews , soaked for 4 hours if you don't have a high-speed blender
- 1 cup water
- ½ cup nutritional yeast
- 1 tablespoon of Dijon mustard
- 2 teaspoons of smoked paprika
- 1 tablespoon fresh lemon juice
- ¼ cup almond milk
- ½ teaspoon cayenne pepper
- Freshly cracked pepper
- Red pepper flakes
- In a Dutch oven or stock pot over medium heat, add olive oil.
- Once hot, add onion and sauté until translucent, stirring often.
- Add your garlic and cook for an additional minute.
- Add stock, broccoli, and carrots, then cover.
- Simmer for 20 minutes until everything is cooked through and soft.
- I then broke down the broccoli a bit with my wooden spoon.
- In your Vitamix or high speed blender, combine cashews, water, yeast, mustard, spices, lemon juice and almond milk.
- Blend for at least 2 minutes or until completely creamy.
- Taste and add salt and pepper as necessary.
- Add plenty of sea salt and freshly cracked pepper to taste.
- Pour the cashew mixture into the soup and stir well.
- Remove from heat and ladle into bowls.
- Top with cracked pepper and red pepper flakes if you desire.
This soup freezes perfectly for up to 30 days or stores in the fridge for 5 days.
Sunday: 1 hour dog walk with Bill then home to cook all day. He went to work due to the hurricane in Florida.
Monday: 1h 15m of upper body/core weightlifting/45 m cardio
Tuesday: Killer leg day. 1h 15m legs/core lifting heavy weights/45 cardio
Wednesday: Upper body/core for 58m and 35m cardio
I had my third round of acupuncture and second cupping on my knee. The acupuncture is definitely getting better and more tolerable. I had no nausea today 🙂 The cupping yielded no stagnant areas of blood so my knee is healing.
That’s it from here. I need to go and bang out 2 more recipes for tomorrow. Happy hump day!
— Knead to Cook