No Cheddar Broccoli Cheddar Soup
Makes 4 servingsgluten & dairy free, vegan optional
Ingredients
- 2 tablespoons olive oil
- 4 bone on skin on chicken thighs (optional)
- 1 medium onion chopped
- 3 medium carrots peeled and chopped
- 2 cups cauliflower florets (about 1/2 head)
- 4 cups broccoli florets about 2 heads
- 1 cup raw cashews soaked for at least 2 hours
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 2 teaspoons salt or to taste
- 4 cups vegetable or chicken bone broth
- 1/2 – 1 cup nutritional yeast
- sliced scallions as garnish
Instructions
- Directions
- If using chicken, in a large heavy bottom pot, brown the chicken skin side down over medium heat for about 4 minutes until the skin releases from the pan and flip and cook the other side for about 4 more minutes. Remove the chicken to a plate and set aside.
- To the same pot, add the onion, carrots, 3 cups broccoli (save the other cup for later), cauliflower, and cashews for 2-3 minutes over medium heat, stirring frequently.
- Next add the garlic, turmeric, paprika, and salt and saute for another minute. Now add the broth and 1/2 cup nutritional yeast. Bring to a boil, then lower the heat and simmer for about 10 minutes, until veggies are tender.
- Working in batches if needed, transfer the soup carefully to a blender and blend on high until very smooth.
- Return the mixture back to the pot and taste to adjust seasoning. I added more nutritional yeast and salt. Next add in the remaining bite sized broccoli florets and stir to combine over low heat.
- If using chicken, cut out the bone and dice the chicken into bite sized pieces. Add the chicken to the pot with the pureed soup or serve on the side.
- Serve with sliced scallions and Enjoy! Leftovers will keep for 3-4 days in an airtight container in the refrigerator or the soup can be frozen for up to 3 months.
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