Broccoli and cheese soup

Another day of hiking. This time Rebecca and I tried to get through some trails at Kennesaw Mountain. We did fairly well and I would like to try it again soon. We cut it a little short but it is a good workout heading up the mountain and some beautiful flowers!

Then it was home in time to make some game food and settle in with Tato to take it all in. I have been on a "cheese" kick recently and had some broccoli that I needed to use. Broccoli and Cheese Soup!


Broccoli and Cheese Soup

2 1/2 cups of water
2 cups of vegetable broth
1 1/2 cups of broccoli florets
1 cup of raw whole cashews
3/4 cup of nutritional yeast
1/2 tablespoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of crushed red pepper
1 teaspoon of salt
1 teaspoon of ground black pepper
1 teaspoon of turmeric
1/2 teaspoon of mustard

Overnight (or for at least 6 hours) soak the cashews in the water in the fridge.
Strain and rinse the cashews and set aside. In a blender, combine the mustard, turmeric, black pepper, salt, crushed red pepper, onion powder, garlic powder, nutritional yeast, cashews, and 1 1/2 cups of vegetable broth and puree for several minutes. The results show be smooth and flavorful but thick.

In a pot on low heat, pour the blender contents and the remaining vegetable broth and stir well. Allow to heat on low heat for about 10 minutes. Add the broccoli (cut into small pieces) to the soup and stir well and cook for another 10 minutes. Do not let the soup simmer. Only use low heat. If the soup gets to thick, add more vegetable broth. Serve hot.