Cheesy Vegan Broccoli Soup (Whole30, Paleo, Dairy Free) #vegan #recipevegetarian

This mushy veggie lover broccoli soup is rich and velvety, simple to make, and an ideal paleo fall formula. Whole30 consistent and absolutely without dairy, there's a lot of mushy flavor yet no odd fixings!

There's this memory I have of my adolescence, a composition of minutes described to me, streak photography prints I've been appeared, a cut of my initial story stuck together after some time. I'm remaining on the wooden seat with a blue inflatable tied onto the hooped in a dull café with second hand shop finds attached the dividers.

I'm wearing a lavender dress with white trim, and my hair's pulled half back, verified with a grosgrain bow. My blasts are overwhelming, my eyes are enormous and dim, my grin is minor yet childishly misrepresented. My face is lit up with the gleam from 5 candles, waving tenderly before me, tunneled into the white buttercream icing on a Betty Crocker cake blend cake brought from home.

What's more, everybody's applauding, and I'm smothering the candles, as yet smiling, and inquiring as to whether I can lick the icing off the base of the little pink wax sticks. We're at the Broccoli Cheese Soup Place, otherwise known as TGIFriday's, as we are each youth birthday during this specific stretch. We went regularly, my folks absolutely excited by realizing I'd really eat what I requested and by the reality I'd readily eat something green. Furthermore, for child birthday events, they'd stand me up on a seat, give a latex swell, sing noisily, and applaud generously.

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Ingredients

• 2 tablespoons olive oil or ghee, if not vegan
• 1 small onion diced
• 1-2 cloves garlic minced
• 2 cups vegetable stock or chicken stock if on Whole30 or not vegan
• 4 cups broccoli florets
• 1 1/2 cups shredded carrot about 2 medium
• 1 cup raw cashews soaked for 4 hours if you don't have a high-speed blender
• 1 cup water
• 1/2 teaspoon mustard powder
• 1/2 teaspoon smoked paprika
• 1/2 cup nutritional yeast
• 1 tablespoon fresh lemon juice about half a lemon
• 1/4 cup almond milk
• dash cayenne pepper dash
• sea salt
• freshly cracked pepper
• Fresh parsley to serve, optional
• Equipment Needed
• high-speed blender

Instructions

1. In a medium saucepan over medium heat, heat olive oil. Add onion and sauté until translucent, stirring often. Add garlic and cook, stirring constantly, about 30 seconds, or until fragrant.
2. Add stock, broccoli, and carrots, then cover with a lid. Simmer until broccoli is tender, about 10-15 minutes.
3. In a high-speed blender, combine cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper. Blend at high speed until very, very smooth. Pour mixture into broccoli mixture and stir until smooth. Add plenty of sea salt and freshly cracked pepper to taste. Spoon into serving bowls and top with fresh chopped parsley.

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Source : bit.ly/2W3gj12