broccoli cheese soup

as it is starting to get colder, it's time to break out the soup recipes! I decided this year I'd try something a little bit different: vegan broccoli cheese soup. I've had the recipe saved for over a year and finally decided it was time to make it.

this recipe calls for the ingredients to be blended together after they've been cooked. usually, I avoid recipes that require the blending of hot foods because I fear that I'll put everything into it, and it will explode all over the kitchen. trust me, get over the fear and....buy an immersion blender!

I'm kidding; I survived putting everything into the blender: the secret is to make sure the lid has the removable piece taken out so the pressure doesn't build up.

as for the recipe, I definitely stole it from A Beautiful Mess. they added cayenne pepper into it, but I decided to garnish mine with red pepper flakes instead. I still wanted a little bit of a kick, but I didn't have any cayenne pepper. you make due with what you've got in your pantry!

ingredients:
1-2 tables spoons of oil of choice (I used olive)
2 heads of broccoli, chopped
10-12 baby carrots, chopped
2-3 Yukon gold potatoes (or 1 large Russet potato), cubed
1 shallot
2-3 garlic cloves
1/4 cup cashews
32oz veggie broth
4 tablespoons nutritional yeast
1/4 cup non-dairy milk of choice
salt and pepper to taste
red pepper flakes for garnish

instructions:
1. add the oil to a pan and sauté the broccoli, carrots, potatoes, and cashews for one minute
2. add the shallot and garlic clove and sauté for another minute
3. add the veggie broth and cook until the veggies become tender and the potatoes can be easily cut - about 15-20 minutes
4. add the nutritional yeast and blend
5. add non-dairy milk and seasonings
6. garnish with red pepper and enjoy!

stay warm out there and eats lots of soup!