Vegan Cream of Broccoli Cheese Soup

 1 cup cashews, soaked for at least 1hr in water that immerse the cashews by 1 inch. Soak up to 4 hours but no longer.

1 TB olive oil 

1 lb broccoli florets

1 small or 1/2 med onion, finely chopped

6 cups vegetable stock 

6 tablespoons miso paste

3 tablespoons nutritional yeast

1/2 teaspoon salt, or to taste

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

1/2 teaspoon cayenne (optional)

1/4 cup Miyokos cheddar spread (optional but really nice if you can find it).

Saute the broccoli, onion and a pinch of salt in olive oil for about 7 minutes (if you prefer lower fat saute in vegetable stock) in a large pot. Add stock. Cover and simmer for 15-20 minutes over low heat. 

Add all remaining ingredients to pot; simmer and stir for a few minutes. Transfer to high speed blender in batches that fill the blender about 1/3 of the way. Puree at increasing speeds until soup is very smooth and velvety. Transfer to a new pan. Alternately, use immersion blender.

Serve with bread and salad and top with fresh chopped parsley. 

Salsa Recipe

• 2 medium fresh tomatoes
• 1/4 large onion, or 1/2 small
• 1/4 cup cilantro loosely packed
• 3 adobo peppers in sauce
• Dash or 2 of habanero sauce to make a hotter salsa, optional.
• 1 tb olive oil
• 1/4 teaspoon salt
• 2 cloves garlic, minced (jar is fine)
• 1/2 teaspoon cumin
• Juice of 1/2 lime (optional)

Cut tomatoes in half and onion into large pieces. Add tomatoes, cilantro, and adobo peppers to blender. Blend on low speed for 30 seconds.

Heat olive oil in pan. Once hot add garlic, salt and cumin. Cook for 30-45 seconds until garlic sizzles lightly. Add tomato mixture. Bring to simmmer over medium heat, reduce heat to low. Simmer for 2-3 more minutes. Add lime juice. Cool before putting in container.

Taste and adjust seasoning as neeeded.