“Creamy” Broccoli Soup
Makes 6 servings
2 tablespoons coconut or olive oil
2 yellow onions, chopped
6 cloves garlic, minced
Pinch red pepper flakes (or more if you like spice)
8 cups vegetable broth
2 pounds broccoli, chopped into florets
1 cup cashews
1/3 cup nutritional yeast
1 cup flat-leaf parsley leaves and tender stems
1 tablespoon lemon juice
¼ teaspoon maple syrup
1. Heat coconut oil in a large pot over medium heat. Add the onions and a generous pinch of sea salt. Stir and cook until the onions have softened, about 5-7 minutes. Add the garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
2. Add the vegetable broth, cashews, and ¼ teaspoon salt. Bring to a boil, add broccoli, and simmer until the broccoli is bright green and just tender, about five minutes.
3. Ladle the contents of the pot into a high-speed blender (you may need to do this in batches). Add the nutritional yeast and parsley, and blend on the highest setting until smooth. Add the lemon juice and maple syrup. You may need to add another squeeze of lemon juice or a pinch of salt.