Preparation time 10 min
Cooking time 35 min
This recipe keeps for 3 days
Ingredients (4 servings)
- 1 tbsp Water (more as needed)
- 1 medium Red onion (chopped)
- 3 clove Garlic, raw (minced)
- 1 tsp Salt
- 1 medium Potatoes, raw (cubed)
- 2 medium Carrots, raw (chopped)
- 500 g Broccoli, raw (stems diced, florets chopped)
- 1/2 cup Cashews
- 4 cup Water (or vegetable broth)
- 1/2 cup Nutritional yeast
- 1/2 tbsp Yellow mustard (dijon)
- 1 tbsp Lemon juice, raw
- 1/2 tsp, ground Black pepper (more as needed)
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Instructions
- Heat a large soup pot over medium heat. Once hot, add the chopped onion, minced garlic and salt. Sauté in a tablespoon of water for 2 - 3 minutes, stirring frequently.
- Add the chopped potatoes, carrots and broccoli stems (without the florets) and sauté for 5 minutes. If necessary, add more water by the tablespoon when sautéing, to prevent veggies from sticking. Add cashews and water (or vegetable broth), bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are fork tender.
- Transfer to a blender and add the nutritional yeast and Dijon mustard. Blend until smooth and creamy.
- Pour the soup back in the pot and add the bite size broccoli florets. Cook until tender, around 10 minutes. Let it cool for a couple of minutes and then add the lemon juice.
- Season to taste and enjoy with croutons on top. Enjoy!
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How to store
Store the leftovers in the refrigerator for up to 3 days.
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Nutrition
One serving contains 230 calories, 11 grams of protein, 8 grams of fat, and 32 grams of carbohydrates.
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