A healthy and simple soup that comes together quickly and is packed with incredible phytonutrients. It will also fill you up without a huge slice of bread… which is always my gauge of a good soup.

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Ingredients

• 1 cup cashews, soaked for 2-4 hours then strained and rinsed *If making AIP version skip this and use the options below.

• 1 White sweet potato, 1 small to medium sized celeriac root (my personal FAVORITE), or 4 parsnips, peeled, roughly chopped and steamed until tender.

• 1 onion, roughly chopped

• 3-4 carrots, peeled or scrubbed and roughly chopped

• 1 full bunch of broccoli florets and peeled stems, roughly chopped. ALTERNATIVELY you can use 1 full bag of frozen broccoli florets (500g) — this is a great way to buy affordable organic broccoli and not have to worry about it going bad!

• 1 tsp fresh thyme, chopped. Feel free to add in any extra herbs and spices you like at this point, I just like the simplicity of keeping it basic here and letting the other flavours shine.

• 1/2 - 1 tsp fresh cracked pepper

• 1/2 tsp sea salt, you can add more to your serving so go lightly.

• 5 cups broth of choice

• 3-4 TBSP nutritional yeast. Optional. This will give it a cheese like flavour.

• Olive oil or coconut oil for sauteing… or my personal favourite, bacon fat.

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Instructions

1. Add oil to a large pot over medium heat, and slowly saute onions until slightly translucent and soft.

2. Add carrots, broccoli, thyme, pepper, and salt and let cook together for a few minutes. Stirring often.

3. Slowly pour in the broth and bring to a gentle simmer and cook until everything is tender.

4. Add the cashews and/or steamed veggies to a high speed blender along with about 2 cups of the soup broth and any veggies that you scoop up as well. BE CAREFUL here! Don’t burn yourself with hot soup broth! (You can also leave some broth set aside if this makes you nervous! But if you’re careful you should be just fine.)

   Blend on high until soft and smooth and creamy.

   *If you’re doing the AIP option use veggie of your choice and process the same.

5. Carefully pour the mixture back into the pot and gently bring to temperature, stirring until everything is mixed together like a pot of happy goodness.

6. Using your immersion blender, (or carefully using your regular blender) blend the soup up until it reaches desired consistency.

   I like mine with small chunks and bits of everything so I prefer the immersion blender for this recipe. If you would like a very smooth soup you might want to use your regular blender.

7. If you would like it to be a cheesy broccoli soup now is the time to slowly stir in your nutritional yeast. Add it one TBSP at a time to your taste.

8. Serve with a pinch of coarse sea salt and fresh pepper, roasted pumpkin seeds, microgreens, crispy bacon or prosciutto, or anything your heart desires!

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Nutrition And Tips

This works well with fresh or frozen cauliflower as well, or with a combination of the two! Also, feel free to add in or mix up your herbs as you like, and use even more veggies if you want!

Get down with your bad soup self.

Broccoli is packed with goodness, including but not limited to: high in fiber and protein, it contains iron, potassium, calcium, selenium, and magnesium. It also has vitamines A, C, E, K, and a bouquet of B vitamins including folic acid.

So yeah, it’s good for you ok!?

This soup is a good time anytime, and is often loved by children.

It takes very little time and effort, especially if you use frozen veggies, and yet is packed with goodness and has a delicious creamy texture that will make you soup-er happy… see what I did there?

Ugh, I’m so lame! :D

Thank you, and let me know how it goes for you!

Xox,

Gwen