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Make this in the morning or the day before the meal and it is ready to serve. But to be honest, it is so easy to make , there isn't much of a reason to think ahead. One pot and done! Sometimes when I feel extra giving, I'll make cornbread or banana bread in the skillet for dessert. Especially if no one complains about it having no cheese or bacon!
serves 4-6
1 teaspoon of avocado oil
1 small yellow onion, diced (cone 2)
½ cup chopped celery (cone 4)
⅓ cup chopped carrots (cone 4)
1 lb. broccoli, stems diced, florets chopped (cone 4) (separate 3/4 cup of diced florets to add after blending)
1 cup yukon gold potato, diced (cone 3))
4 garlic cloves, minced, or a teaspoon pre-minced
4 cups vegetable or chicken broth
½ cup raw cashews
½ cup nutritional yeast
1½ teaspoons apple cider vinegar
1/2 teaspoon dijon mustard
¼ cup fresh dill (or 1/4 teaspoon dried)
1 tablespoon fresh lemon juice
sea salt and ground black pepper
High quality olive oil to drizzle
Sunflower seeds
Pre-heat pan to medium and add oil, then onions, celery and garlic.
Saute for 2-3 minutes.
Add carrots, broccoli (minus ¾ cup), stock and potatoes.
Cover to medium heat, click to low for about 10 minutes.
Check to confirm potatoes are soft. If so, remove from heat. Add a cup to a blender and blend with cashews until smooth.
Add dijon, vinegar and nutritional yeast to soup.
Then blend all soup in the blender.
Return to the stock pot and add dill and lemon juice, remaining broccoli,salt and pepper.
Cover and serve after 5 minutes.
Drizzle with olive oil and sprinkle with sunflower seeds.
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