Makes roughly 2.5 liters
What you’ll need…
| 2 tbsp | extra virgin olive oil |
| 3-5 | whole garlic cloves |
| 1 | medium onion, chopped |
| 1 | small leek, sliced |
| 1 | stalk celery, sliced |
| 1 | small sweet potato, peeled & diced |
| 4 cups | roughly chopped broccoli florets (roughly 2 heads) |
| 6 cups | vegetable stock or water |
| ½ cup | raw cashews |
| 2 tbsp | arrowroot or tapioca starch (mixed with 2 tbsp/30 mL cold water) |
| 2-3 tbsp | nutritional yeast |
| ½ tsp | apple cider vinegar |
| salt & pepper, to taste |
What to do…
- In a large soup pot, heat oil over medium. Add garlic, onion, leek, celery and sweet potato. Cook 3-5 minutes, stirring often, or until starting to soften.
- Add broccoli and cook 1-2 minutes longer, stirring constantly. Add stock, cashews and starch mixed with water. Increase heat to medium-high, bring to simmer.
- Reduce heat, cover and simmer for 20-30 minutes, or until vegetables are tender.
- Add remaining ingredients. Blend until smooth using an emersion blender, or using a regular blender in batches. Be sure to vent the lid to avoid steam build-up if using a traditional blender. Season with salt and pepper to taste.
