Lots of rain on the forecast this week. That calls for broccoli “cheddar” soup. …

Lots of rain on the forecast this week. That calls for broccoli “cheddar” soup. 🥦🧀 This paleo/vegan/whole30 Panera copycat recipe is delicious, creamy, and packed with veggies and flavor. Sidenote: I LOVE cheese but limit dairy in my diet because it does not seem to like me back! I topped this bowl of yum with a sprinkle of cheddar cheese, but it’s just as satisfying without!
Recipe below 👇🏼 (inspired by 40aprons). For the soup:
2 large heads of broccoli, chopped
3 cups shredded carrots
1 large white onion, diced
4 cloves minced garlic
3 tbsp oil or fat of choice
4 cups chicken stock
For the “cheese” sauce:
2 cups unsalted cashews, soaked in water for one hour
1 cup nutritional yeast
1 1/2 cups water
2 tbsp fresh lemon juice
1 tsp mustard powder
1/2 cup almond milk
4 scoops vital proteins unflavored collagen peptides
Cayenne pepper, paprika, salt and pepper to taste
Put oil and onions in a large pot. Sauté until translucent. Add garlic and sauté for about 30 more seconds. Add broccoli, carrots, and chicken stock to the pot. Bring to a boil, reduce heat, and simmer for 20 minutes.
While that simmers, combine all “cheese” ingredients into a large Nutribullet cup or other high speed blender. Blend until thoroughly mixed and smooth.
Pour “cheese” into broccoli and carrot mixture. Add salt and pepper to taste. Serve topped with parsley and an optional sprinkle of shredded cheddar if you eat dairy!