Broccoli and Cheese Soup
2 cloves of garlic
2 1/2 cups of water
2 cups of vegetable broth
1 1/2 cups of broccoli florets
1 cup of raw whole cashews
1/2 cup of nutritional yeast
1/2 cup of onion
2 teaspoons of oil
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.
Saute the garlic and onions in the oil until tender.
In a blender, combine the mustard, turmeric, black pepper, salt, crushed red pepper, nutritional yeast, cashews, sauteed garlic and onions 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 ~ raw or lightly streamed) 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.