Broccoli “Cheese” & Potato Soup

Author: Heather Leno
Yield: 8 servings Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes
Ingredients:

To Cook and Set Aside:

hot water

2/3 cup thinly sliced carrots

1 cup potatoes, diced small

 

To Sauté:

1/2 cup chopped onion

1 tsp minced garlic

Broth or water as needed for sautéing

 

To Cook:

4 cups veggie broth

2 carrots, cut in 1/2 inch chunks

4 cups  new or Yukon gold potatoes — peeled and diced bite size

4 cups broccoli pieces, not too small

1 tbsp chickenlike seasoning

 

Cheese Sauce:

Precooked carrots and potatoes

1 cup hot water — can include reserved cooking water

1/2 cup raw cashews

1/2 cup nutritional yeast flakes

2 tbsp tapioca flour

2 tbsp lemon juice

2 tsp salt & onion granules

1/2 tsp garlic granules, turmeric & celery salt

1 cup hot water

 
Instructions:
  1. Put the 2/3 cup of carrots and cup of potatoes in your soup kettle, add hot water to cover well, put the lid on and cook until tender.
  2. While that is cooking, prep and measure the rest of the sautéing and cooking ingredients. –– The carrots, potatoes and broccoli should be a good bite size, not too small.
  3. Drain the cooked carrots and potatoes and put them in your blender cup.  Set aside.
  4. In the same kettle, sauté the onion until tender in as little water as needed to keep from sticking to the pan, 3 minutes.
  5. Add the garlic and cook another minute.
  6. Add the 4 cups veggie broth, prepped carrots, potatoes, and chickenlike seasoning.  Bring to a simmer, COVER and cook for four minutes, then lay the broccoli on top of the veggies, cover again and cook until veggies are tender but don’t overcook!  The length of time will be determined by the size of the chunks but probably done in 10 minutes.   There will be a little more cooking after the cheese sauce is added.  
  7. While the veggies are cooking, make your cheese sauce.
  8. Take the blender cup with the carrots and potatoes, add the cup of hot water and additional sauce ingredients.  Blend until smooth and creamy.
  9. Add the final cup of water and blend to mix.
  10. Pour this into the cooked veggies, stirring carefully to incorporate.
  11. Continue simmering until it has thickened the soup.
  12. Enjoy!
Notes: