“Cheddar” Broccoli Soup

Ingredients:

• 1 teaspoon extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup carrots, chopped
• 1 large russet potato, peeled and chopped
• ½ cup raw cashews
• 6 cups vegetable broth
• 1 15 oz can chickpeas, drained and rinsed
• 1 cup nutritional yeast
• 2 tablespoons white miso paste
• 2 large heads broccoli, finely chopped
• 1 tablespoon lemon juice

Instructions:

Add oil to a medium-sized pot over medium heat. Add onion and sauté until golden brown, around 5-7 minutes. Add garlic and sauté for another minute. Add carrots, potato, cashews, and broth; cover pot, and bring to a boil. Reduce heat to medium and cook, covered, for another 10-15 minutes, until potatoes and carrots are soft.

Let soup cool and transfer it to a high-speed blender along with chickpeas, nutritional yeast, and miso paste. Blend until smooth.

Return soup to pot and add in chopped broccoli. Cook over medium heat for 5-10 minutes until broccoli is tender. Remove from the stove and stir in lemon juice.

Yields Serve 6

Per serving: 278 calories, 14.3 g protein, 39.8 g carbohydrates, 8.1 g fiber, 8.2 g sugars, 8.1 g fat, 1.4 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1012 mg sodium, 80 mg calcium, 0.1 g omega-3 fats, 4253 IU vitamin A, 44.6 mg vitamin C, 0.5 mg vitamin E, 3 mg iron, 1.4 mg zinc