Vegan Cheesy Cream of Broccoli Soup
- 1 Tbsp. vegan butter
- 3 garlic cloves (minced)
- 1 cup shallots
- cups vegetable broth
- 4 cups broccoli (cut into bite-sized pieces)
- 1/8 tsp. smoked paprika
- 1/2 tsp. ground black pepper (plus more for serving)
- 1 cup unsweetened almond milk
- 1 cup cashews ((soaked overnight or for 20 minutes in boiling water and drained))
- 1/2 cup nutritional yeast (plus more for sprinkling)
- 1/2 tsp. salt
- 1 box Simple Mills Rosemary and Sea Salt Almond Flour Crackers
- Heat large saucepan over medium heat. Once hot, add vegan butter, shallots and garlic; sauté 2 minutes or until shallots are soft and translucent.
- Add broccoli, vegetable broth, smoked paprika and pepper. Simmer for 5 minutes. Remove from heat. Set aside some broccoli florets for garnish.
- In blender, combine almond milk, cashews, nutritional yeast and salt and blend until smooth. Add broccoli and vegetable broth mixture. Blend to preferred texture. Taste and adjust seasonings.
- Pour in bowls and garnish with reserved broccoli florets, nutritional yeast and black pepper. Serve with Simple Mills Rosemary and Sea Salt Almond Flour Crackers on the side or on top.
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