2heads of broccolicut into florets, stalk roughly chopped
1brown oniondiced
2garlic clovesminced
2potatoespeeled and diced
2celery stalksdiced
6cupsvegetable stock
1/2cupnutritional yeast
olive oil, for cooking
Cheezy Sauce
1/2cupcashewssoaked in boiling water for 10 mins, then drained
1cupsoy milk
1garlic cloveroughly chopped
1/4cupnutritional yeast
1/2tspsalt
3tbsptapioca starch
1tspapple cider vinegar
To serve
sourdough croutons
olive oil
cracked pepper
Instructions
Heat olive oil in your Crumble Dutch Oven, then add onion, celery, garlic and potatoes. Stir for 2-3 minutes until onion and garlic are fragrant.
Add vegetable stock and bring to the boil.
Add broccoli florets and cook until soft, approx 7 minutes.
Puree the soup using an immersion stick blender or food processor. If using a standblender, be sure to only use a blender that has a removable lid and can allowthe heat to escape - closed blenders like Nutribullet or similar cannot safelyblend hot liquid and can explode.
Cover soup with a lid to keep warm while you make your cheezy sauce.
Add all cheezy sauce ingredients to a blender. Blend on high until smooth.
Add 1/2 the cheezy sauce to the soup, plus the nutritional yeast and mix well.
Add the remaining cheezy sauce to a small pot and heat on low until sauce begins to thicken. Stir constantly to avoid lumps.
Once the cheese has thickened to desired consistency, remove it from heat and serveimmediately with the soup. Add a drizzle of olive oil, sourdough croutons andcracked pepper to finish.