Vegan, Whole 30 Approved "Cheesy" Broccoli Soup

Chances are, if you have a strong plant-based diet, there are quite a few left over veggies in your refrigerator & on your counter-top by the end of the week. Instead of throwing all the nutrients in the compost, make a soup that makes you feel satisfied, nourished & warm. It is fun to get creative, and there is little room for failure once all the ingredients are pureed.

This week I had 6 florets of baby broccoli leftover, so with garlic, yellow onion, carrots, celery (thank you Medical Medium for making sure I'm always fully stocked) potato & cashews I once again was able to manipulate another traditional meal, broccoli-cheese soup.

Here's what you'll need:

• 1 tablespoon, coconut oil

• 14 cloves of garlic

• 1 large yellow onion, lightly chopped

• 1 yukon gold potato, 1" squares

• 1 bunch of carrots, lightly chopped

• 1 bunch of celery, lightly chopped

• 5 florets of broccoli, lightly chopped (leave one for oven roasting, garnish)

• 1/2 cup of raw cashews

• 3 sprigs of dill

• 1 tablespoon, sea salt

• 32 oz of vegetable stock

• 2 teaspoons of olive oil

Here's how you do it:

• Preheat oven to 450 degrees

• Heat large cast iron pan or wok on high, melt coconut butter

• Add garlic cloves, onion, potato, carrots, celery & 4 florets of broccoli

• Add salt and sauté for 20-25 minutes, stirring sparingly, let cool for 10-15 minutes

• Optional: Add a small handful of cashews in the wok for an extra nutty flavor

• Once oven is pre-heated, place 1 floret of chopped broccoli on baking sheet and bake for 20-25 minutes

• Once the vegetable sauté has cooled down, add mixture to food processor until pureed, add vegetable stock, cashews, dill & olive oil

• Place purée back into wok or cast iron pan to reheat

• Once the oven baked broccoli is cooked, place soup in bowl & add broccoli as garnish.

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