Creamy & Dreamy.
GF. V. SF.
Ingredients:
2/3 cup cashews or cashew pieces (pre-soak if you don't have a fancy blender)
1 gold or russet potato (chopped into big chunks)
1 half white or yellow onion
Water for boiling your tater & onion
1 cup shredded carrots
1 tbsp nutritional yeast (aka magic cheese dust)
1 tsp salt
1/2 tsp smoked paprika
4 cups (32 oz) veggie broth (I use Pacific Foods brand)
1 tbsp oil (I use sunflower)
1 small head of broccoli (cut into small florets)
Salt & pep to taste
Dash of hot sauce if ya nasty
Directions:
Put a stock pot on the stove and add in the water, potato, and onion, and bring to a boil
Boil until fork tender
Drain away your water and throw the potato, onion, 3/4 cup of the shredded carrots, cashews, salt, paprika, magic cheese dust, and veggie broth in your Vitamix / food processor / blender and blend until silky smooth
Saute broccoli and remaining shredded carrots in oil in your stock pot until the broc is bright green - about 3-5 minutes
pour in your blended cheese soup, season with salt, pep, & hot sauce to taste and keep on low, covered, for at least 15 minutes - or until you can't wait anymore to eat
Serve with your favorite bread, or my fav pairing for anything cheesy - pretzels!
Vicious Variations:
Skip the broccoli and carrots and instead add some roasted red pep to the blender for a velvety cheesy red pep soup!
Sound Mate:
Scorpions - Taken By Force
The Sails of Charon is such a fall weather jammmmmmm
