Ingredients
- 1 small onion, chopped
- 2 garlic, finely chopped
- 1 celery stalk, chopped
- 1.5 liters of vegetable broth
- 1 head of broccoli florets
- 1 cup or 175g of cooked cannellini beans, drained and rinsed
- .66 cup or 175g of cashes soaked in boiling water for 30 minutes and drained
- .33 cup or 45g of nutritional yeast
- 1 tbsp of apple cider vinegar
- 1 tsp of white miso paste
- 1 tsp of smoked paprika
- ground black pepper
Steps
Making the Soup
Heat up .25 cup of water in a large pot over a medium heat. Add the onion, garlic and celery and cook for five minutes. Add 2 cups or 500ml of vegetable broth and bring to a boil. Lower the heat to low and simmer until the vegetables are tender, about 5 minutes longer. Once done, blend the ingredients before adding back to the soup pot. We are aiming for a really smooth soup.
Making the Cream
In the same blender (no need to clean it), combine the cannelloni beans, cashes, turmeric, nutritional yeast, apple cider vinegar, miso paste, paprika and black pepper to taste. Add water as needed and process until smooth.
Finishing the soup
Add the cream with the soup and stir over a low heat until heat. Make sure to combine well.