Do you love cheesy broccoli soup, but not all the calories that go with it? Then try this lighter version!Broccoli and leeks are tossed in olive oil, smoked sweet paprika, turmeric, thyme, nutmeg and a touch of cayenne pepper for a little bit of heat.After roasting, the veggies are blended and whisked into a luxuriously creamy base of cashew milk, nutritional yeast, and a touch of lemon juice. The nutritional yeast adds a nutty zesty “cheezy” flavor and melds all of the flavors into a soup that will leave your taste buds wanting more!
4 small heads broccoli, de-stemmed and chopped into 1-inch pieces (you should have approximately 8 cups of florets)
1 large leek, thoroughly cleaned, cut in half lengthwise and thinly sliced
2 tablespoons olive oil
2 tablespoons nutritional yeast (optional)
1 clove garlic, mashed
1 teaspoon smoked sweet paprika
1/4 teaspoon turmeric
Optional: dash of cayenne pepper
1 teaspoon salt or to taste
Black pepper to taste
1/2 teaspoon thyme
1/8 teaspoon nutmeg
1 tablespoon fresh lemon juice
3 cups cashew milk (recipe below); you need 1 cup raw cashews + 2 cups water
Preheat the oven to 400 F. Line a baking sheet with aluminum foil.
Spread the broccoli florets, garlic and leeks over the large baking sheet. Toss with the oil, salt, pepper, smoked paprika, thyme, nutmeg, cayenne and turmeric .
Roast the broccoli and leeks in the oven for 20-25 minutes or until just starting to turn golden and brown.
Prepare the cashew milk: Grind the cashews to a fine powder in a blender or food processor, stopping and stirring occasionally to ensure uniform grinding. Depending on the machine you use, this will take 1-3 minutes. Stop before the nuts turn into paste. Add 2 cups room temperature water, blend on medium speed for 30 seconds, and then stop and stir up any nuts that stick to the sides of the container. Blend on high speed to 2 minutes.
Allow the ingredients to cool for 10-15 minutes, then transfer to a standing blender ( or use an immersion blender). Add nutritional yeast and lemon juice. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and until smooth. Add up to 1 1/2 cups room temperature water, 1/4 cup in a time, until the soup has the desired consistency.
Return to the pot, whisk in the cashew milk, reheat if needed, and adjust the seasoning. Ladle into bowls and serve hot.