No Cheddar Broccoli Cheddar Soup
Makes 4 servings
gluten & dairy free, vegan optional
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
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.